21 responses to “Butterflied Roast Chicken (AKA Foolproof Roast Chicken)”

  1. MarthaAndMe

    This looks terrific. Martha Stewart has a recipe for "perfect roast chicken" in her cooking school book that also says to cook at a very high heat – I think that is the trick. Butterflying is another good idea.

  2. Alexandra

    Cool! I am another who could never get my roasted chickens evenly cooked. Thanks for explaining how to do it. I cannot wait to try this method!

  3. Sheryl

    Thanks for explaining this. Now I know why my roast chicken never cooks evenly! And you've mastered the art of not only cooking it, but making it easy to do.

  4. Alisa Bowman

    This is interesting–I'll try this next time. I make a roast chicken roughly once a week during the winter months. One thing I do that seems to work is to put some chicken broth in the roasting pan and inside the cavity of the bird, so it sort of steams and roasts at the same time. It seems to keep the white meat tender. Plus the flipping thing is always a good option, even if it does mess up the entire kitchen (especially with the chicken broth).

  5. Deborah

    Do you think (with adjustments for cooking time) this would work well with chicken parts, such as bone-in thighs?

  6. Jennifer Margulis

    This is so helpful. I've always had trouble roasting chicken (I was a vegetarian for 20 years so I never really learned to cook meat). I think this butterflying will help me be successful next time I try.

  7. Frugal Kiwi

    I think I must be less of a perfectionist about my roast chicken since I've not noticed much trouble with it. Either that or the attachment on my roasting pan that essentially suspends the chook in mid-air for more even roasting is covering up my sins.

    I love the idea of a quicker cooking chook though!

  8. ReadyMom

    Ah, so that's how you do it? I've been nervous about butterflying too. Thanks for the pictures, othewise I'd be lost.

  9. debbie koenig

    Martha, I do think the high heat has a lot to do with it. But I also think that a whole bird (as opposed to a butterflied one) might not fare so well at 500. I imagine the breast could end up very dry indeed by the time the thigh's done, kwim?

    Alexandra, Sheryl & Jennifer, thank you so much for letting me know I'm not alone in my chicken-challenged cooking.

    Alisa, interesting about the broth. That's one method I've never tried!

    Deborah, I think this would work perfectly with parts. Start checking for doneness at 20 minutes, I'd say.

    Kiwi, first I'm jealous of your chicken-roasting prowess. And second, I've been wondering if those racks help–do you mean the chicken roasts vertically?

    ReadyMom, anytime 😉

  10. Stephanie - Wasabimon.com

    Thank you! I have no clue how to do this… your tutorial is super helpful. I roast chickens all the time without butterflying them – this looks like the dawning of a new era.

  11. Peggy Bourjaily

    I love the butterfly approach. My father always did it this way and the skin was super crispy while the meat was juicy and tender. You should take it one step further and try Chicken under a brick. You'll fall even more in love.

  12. Cindy

    I've been roasting chicken this way for the past 3 years; and I always use the "potatoes on the bottom" method. No smoke at all. You can use your broiler pan! Put foil in the bottom part of the broiler pan and cover the entire bottom surface with thinly sliced, shredded or small diced potatoes (if you don't have much time, frozen hash browns might work.) Then place the top of the broiler pan back in place and put the bird on top. As it cooks the chicken juices drip on the potatoes. Absolutely delicios PLUS you'll have an excellent bird to go along with your amazing potatoes.

  13. debbie koenig

    Cindy, that's the method I mention in the post–so glad to hear from someone who's tried it & approves. Maybe next time…

  14. Cindy

    Yes, it is — that's why I posted the reply — you had asked for someone to let you know how it turns out with the potatoes. You're absolutely right, those chicken-fat-roasted-potatoes are so good it may be the only thing you ever want to eat. Probably safer for your health not to try it 'cuz they really are that good! Last night I put sliced onions in with the potatoes and it was out of this world good.

  15. debbie koenig

    Gotcha, Cindy. You're killing me with your potato description. I can only imagine what onions would add. Oh my.

  16. Christina

    Just tried this. It was AMAZING! I served it with green beans and mustard roasted new potatoes (from the WW site).

  17. debbie koenig

    So glad you liked it, Christina! I've made it several times since this post, each time with slightly different seasoning. It's all good!

  18. Anonymous

    made this for dinner today… and i did the potato thing. those potatoes should be illegal. i had a very large bird; 7.9 pounds, so the taters cooked for over an hour in chicken juice. yummmm…. and the chicken was perfect, too.

  19. Darlene

    I do steaks under the broiler and the trick I was told (and that works for me) is to put some water in the bottom of the broiler pan and then put the top on the pan. You have to be careful moving the pan that you don't splash yourself with hot water. It only takes a tiny bit of water for this to work. Maybe 1" deep. I use a toaster oven and only broil the steaks for 3-5 mins on each side. The tiny broiler pan isn't deep and so I only put in about a 1/8" layer of water.

  20. debbie koenig

    Interesting, Darlene. Seems like this should work using a broiler pan in the oven–that might be just the trick!

  21. Donn

    My grandma taught me how to butterfly a whole chicken when I was five. And I’ve never looked back. God love that lady!!! It’s amazing what you can do with a pair of kitchen shears (or a really big french knife) and an oven on high. Grandma, I salute you, you have fed more of my friends than I can count. And they salute you too!!! And she did it on a wood fired stove…

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