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Easy butterflied roast chicken recipe.
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Butterflied Roast Chicken

Easy butterflied oven-roast chicken recipe with herbs, vegetables, and potatoes.
Course Main Course
Cuisine German
Keyword butterflied roast chicken, crispy, easy, oven roasted, with vegetables
Total Time 1 hour
Servings 10
Calories 324kcal
Author Teresa

Ingredients //

  • 1 5 lb Whole Chicken thawed
  • Olive Oil for brushing
  • Salt & Pepper
  • 1 handful Fresh Sage Leaves
  • 1 large White Onion chopped
  • 10 small Potatoes
  • 3 Bulbs Garlic whole

Instructions //

How to Butterfly the Chicken

  • Preheat oven to 425° Fahrenheit.
  • Place the chicken breast side down on a large cutting board with the drumsticks facing toward you.
  • Using a sharp pair of kitchen shears, cut closely along both sides of the backbone and lift it out.
  • Turn the chicken over and spread it out as much as you can.
  • Press very firmly on the breastbone until it cracks and you can flatten the chicken.
  • Place the chicken on a baking sheet, tucking the wingtips under the legs. Brush the skin with olive oil. Sprinkle salt and pepper over all. Top with a few sage leaves.
  • Bake for 15 minutes, then add the vegetables.

For the Vegetables

  • Chop the onion and the potatoes into rough pieces. Slice the garlic bulbs in half horizontally.
  • After the chicken has been baking for 15 minutes, take it out of the oven and arrange the vegetables around it. Scatter more sage leaves on top of the veggies.
  • Bake for 20-30 more minutes, until the chicken skin is a deep golden-brown, and a thermometer registers at least 165° Fahrenheit.
  • To serve, place the chicken on a pretty plate and arrange the vegetables around it. I like to let guests carve their own portion of the chicken - Bon Appétit!