Perfect Butterflied Chicken

Who doesn't love a roasted chicken? I love it simply with a little olive oil, salt, pepper.

To butterfly the chicken you first need to remove the backbone. I use kitchen shears because it is easy! But you can also use a sharp knife.

 

First you cut along one side of the tail bone

to open up the bird.

Then you cut down the other side of the backbone to remove it. Be careful, some of the bones on the inside are sharp.

Next, flip the chicken over and press with the heel of your hand to make the bird flat.

Now tuck the legs up close to the breast. You will feel the thigh bones pop out of socket.

Put onto a baking sheet, drizzle with olive oil and sprinkle generously with salt and pepper.

Place into a 450 degree oven and roast for 45 minutes or until juices run clear. Let rest 15 minutes and enjoy!

Recipe - Roasted Butterflied Chicken
4-5 lb chicken, cleaned
Olive oil
Salt
Pepper

Oven - 450 degrees
Butterfly chicken and place onto roasting pan. Drizzle with olive oil and sprinkle on salt and pepper liberally. Roast for 45 minutes or until juices are clear. Let rest 15 minutes then carve.

*NOTE - This is a very hot oven  temp and may cause it to smoke a bit even if nothing is burning*