Butterflied Roast Chicken
A simple Butterflied Roast Chicken recipe, seasoned with garlic, onion powder, hungarian paprika, cayenne pepper and fresh thyme. Not only does this recipe saves a ton of baking time, it allows the chicken to cook as evenly as possible. This easy dish makes a great addition to your weekly meal prep!
Ingredients
- Whole chicken
- ½ tablespoon Hot hangarian paprika
- ½ tablespoon Onion powder
- ½ tablespoon Garlic powder
- ½ tablespoon Cayenne pepper
- ½ teaspoon Salt
- 2 tablespoon Butter for buttering pan and skin side of chicken
- 4 tablespoon Cubed butter
- ¼ cup Brown sugar
- 10 stems Thyme
Instructions
- Preheat oven to 400F.
- Wash and clean the chicken with vinegar and lemon juice.
- Once the chicken is washed, pat it dry with a paper towel.
- Butterfly the chicken meaning cut off the middle bone inside the chicken by using kitchen scissors. Instructions are in the blog post.
- Next, In a small bowl add all your seasonings such as, onion powder, garlic, hungarian paprika, cayenne pepper, brown sugar and salt. Mix it all together and set aside for later.
- Use 1 tablespoon of the butter to butter the skillet. Then add the chicken skin side up. Use another tablespoon of butter to butter the skin of the chicken.
- Then add the chicken to the cask iron skillet and season the front and the back of the chicken using the seasoning mix we made earlier. Put stems of thyme under the chicken so the flavor stems throughout the chicken for better flavor.
- Bake for 45-60 minutes of 400F. Enjoy !
Video
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