Project Description

Butterfly Roasted Chicken

Full Recipe in Details

This week’s recipe inspiration is one of those staple and delicious winter warming dishes that can be made equally well in the oven or the BBQ, depending on the weather. Its also great for next-day lunches, school snacking or as a next night pasta base. Reduce some wine, add some stock, diced chicken, fresh diced tomato, and viola a stunningly quick and easy weeknight pasta sauce. Enjoy!

  • 2 teaspoons olive oil

  • 2 long red chillies (optional) – add a little chilli powder or flakes for a slight lift!

  • 4 garlic cloves

  • 2 tablespoons thyme and rosemary leaves

  • 2 teaspoons smoked paprika

  • 1/3 cup (80ml) olive oil, extra

  • 2 teaspoons red/white wine vinegar (balsamic also ok)

  • 1 teaspoon salt

  • 2 kg Large Whole or Butterflied Chicken – approved RSPCA or Organic

  • 1/4 cup mayonnaise

  • 1 tablespoon lemon juice

  • Fresh Lemon wedges, to serve

  • Thyme/Rosemary and Bay leaf dressing, to serve

  • Preheat your oven or BBQ to 180C. For the oven, line a large shallow baking dish with baking paper.

  • Heat the oil in a small frying pan over medium high heat. Add chilli and garlic and cook for 2 mins or until chillies start to blister. Transfer to a small processor. Add herbs, paprika, extra oil, vinegar and salt. Process or blend/mix until just smooth. Reserve 1/2 cup of the herb sauce.

  • Cut down either side of chicken’s backbone. Place chicken breast side up and press down on breastbone to flatten. Brush 1/2 the remaining herb sauce. Bake or BBQ for 1 hour 30 mins, brushing with the remaining sauce occasionally, until golden and cooked through. Set aside to rest.

  • Serve with roasted Roasted Potatoes, Pumpkin, Cauliflower, herb sauce, lemon mayonnaise, lemon wedges and herb leaves…Yumm! Thank you to Taste for this recipe.


Thank you for supporting our amazing local farmers and producers!
Have a super week ahead and happy local farms eating.

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