Butterfly chicken with roasted vegetables.

This spatchcock chicken, also known as butterfly chicken, can be made in the oven and is incredibly simple to prepare. It is also absolutely delicious. It is prepared on a single sheet pan along with roasted brussels sprouts and potatoes, making it a complete meal that is compliant with the guidelines of Whole30, Paleo, gluten-free, and Weight Watchers.

You guys are aware that I adore recipes that are incredibly simple. However, despite the fact that this chicken dish has an elegant appearance, it can be prepared in a short amount of time with few ingredients (and it also tastes fantastic), making it an excellent option for a meal during the week. The best part is that the entire meal can be prepared on a single sheet pan, reducing the amount of dishes that need to be washed.

You could be asking yourself, "What exactly is a butterfly chicken?" The name is a little humorous, but it's really just another name for spatchcock chicken or split chicken.

The term "butterfly chicken" refers to a whole chicken that has had its backbone removed, after which it is pressed and flattened in order to give the appearance of a butterfly. I use this term because I think it is a bit whimsical.

When compared to roasting a whole chicken, cooking a chicken that has been butterflied will result in a quicker and more even cooking process. Additionally, the skin will become extremely crispy while the meat will retain its moisture and remain extremely juicy.

Because it can be prepared on the grill or in the oven, it is the ideal method for preparing a whole chicken whenever you are in the mood for something fabulous. And while it is served with vegetables already, you can also serve it with any side dishes you have on hand, such as my air fryer garlic mushrooms or roasted broccoli, even though it is already served with vegetables.

You might also be interested in: Salmon Roasted in a Sheet Pan or Sheet Pan Steak Fajitas.

Components of the Recipe

Prepare your shopping list, because the ingredients that you'll need to make this dish at home are listed below. Whole30, Paleo, WW, and gluten-free diet adherents will not have any problems making use of any of the ingredients in this recipe.

• Butterfly chicken is easiest to make with chickens that are on the smaller or medium size, so look for a bird that's between 3 and 5 pounds. 5.5 and 4.0 kilograms Remove any excess fat and dry the meat with a few paper towels before serving.
• Olive Oil
• Seasonings: This recipe calls for salt, pepper, garlic powder, and oregano, but you can modify it to use any flavors you like, such as rosemary, thyme, or dill. The recipe calls for salt, pepper, garlic powder, and oregano. If you have a sensitivity to gluten, you should make sure that the seasonings you use have the GF certification.
• Lemon, brussels sprouts, and potatoes are examples of produce. You are free to use any vegetables you like in this recipe as long as they require the same amount of time to cook. Some good options include butternut squash or broccoli that has been diced.
  *To make this dish Keto and Low Carb friendly, omit the potatoes and replace them with radishes.

How to Split a Chicken Like a Butterfly

You're going to be astounded at how straightforward it is to butterfly a chicken. In total, it only takes about two to three minutes. This is a skill that can be learned by even inexperienced cooks, but if you'd rather not, you can simply ask your butcher to butterfly the chicken for you.

1. The breast side should be facing up when the chicken is placed. Make a cut along one side of the backbone, working from one end to the other, using scissors that are very sharp.
2. Make cuts along the opposite side of the backbone, removing approximately a centimeter and a half of the spine's width.
3. Take out all of the chicken's vertebrae from the spine section. When making stock, you have two options: either save the backbone to roast along with the chicken carcass, or throw it away.
4. Place the chicken on its back and use your hands to give it a uniform thickness all over by pressing down firmly. The moment you hear a crack, you'll know that you've successfully completed the task. There is no right or wrong way to tuck the wings underneath, but I personally don't.

Instructions in a Step-by-Step Format

To begin, prepare the chicken by seasoning it and marinating it. Place the chicken breasts, butterflied side up, on a sheet pan lined with parchment paper or aluminum foil. Make sure to pat it dry with a few paper towels, then rub it all over with the oil and seasonings, making sure to rub it under the skin as well using your fingers.

Marinate the chicken for at least half an hour, but feel free to leave it in the refrigerator for up to twenty-four hours if you want it to get extra flavor.

Put the oven on to 450 degrees Fahrenheit before you start. In the meantime, you should wash the vegetables. Brussels sprouts should first have their large stems removed, and then they should be cut in half. The potatoes should be cut into fourths. Make four equal slices from the lemon.

Place the vegetables in a bowl, add the remaining oil, and then lightly season them with salt and pepper. Toss to combine. The vegetables and lemon pieces should be spread out on the sheet pan.

Place in the oven and cook for approximately forty minutes, or until an instant-read thermometer inserted into the thickest part of the thighs reads 165 degrees Fahrenheit.

After the chicken has finished cooking, remove it from the oven and let it rest for approximately five to ten minutes before slicing it.

Note that cooking the Brussels sprouts at this temperature for forty minutes results in a very crispy texture. If you prefer your Brussels sprouts to have a bit more bite to them, take the baking sheet out of the oven about 30 minutes earlier than you normally would.

Remove the vegetables from the skillet with a spatula and place them on a plate. Place the chicken in the oven on its own for an additional ten minutes, or until it reaches the desired internal temperature.

• How to Roast a Butterfly Chicken in the Oven Roasting a butterfly chicken in the oven isn't the only way to prepare it. You can choose to cook the chicken on the grill instead of in the oven if that is more convenient for you. Prepare the grill for cooking over medium-high heat and position the rack so that it is approximately 5 inches from the flame. After giving the grill a quick coat of oil with a pastry brush, place the chicken breasts, seasoned side down, on the grill and close the lid. Cook for approximately ten minutes, or until the skin begins to become crisp and easily releases from the grill grates.

  Cook for a further ten minutes after turning the chicken over. Make sure the internal temperature of the thickest part of the thigh, which should be measured with a meat thermometer, is at least 165 degrees Fahrenheit.

• If you have any leftover roasted chicken, place it in an airtight container and keep it in the refrigerator for three to four days. This will keep the chicken from going bad. Alternately, according to the USDA, you can choose to freeze any leftover chicken for consumption within four months. Make my Chicken Fajita Stuffed Peppers to use up the chicken that's been sitting in the fridge.

Recipes That Are Similar

I am very interested in hearing about your experience attempting to make this recipe.
If you have any questions or comments, please let me know below or tag me on Instagram @cookathomemom.

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It's simpler than you might think to make oven-roasted butterfly chicken, and it's absolutely delectable. It is a complete meal that is Whole30, Paleo, gluten-free, and friendly to weight watchers that is cooked on one sheet pan with roasted brussels sprouts and potatoes.

Total Time 1 hour 20 minutes

• The breast side should be facing up when the chicken is placed. Make a cut along one side of the backbone, working from one end to the other, using kitchen shears that are very sharp. Make a cut along the opposite side of the backbone, and remove a section of the spine that is approximately 1 inch wide in its entirety. Flip the chicken over and use your hands to press down firmly, flattening the chicken until you hear the crack of the breastbone. Continue doing this until the chicken is cooked. You have the option of tucking the wings under.

• Place the chicken breasts, butterflied side up, on a sheet pan lined with parchment paper or aluminum foil. After drying it off with a few paper towels, rub it all over with two tablespoons of oil and seasonings, and then use your fingers to rub the oil and seasonings under the skin as well. Allow the chicken to marinate in the seasonings for at least 30 minutes, but you can store the chicken in the refrigerator for up to 24 hours while it is marinating.  

• Put the oven on to 450 degrees Fahrenheit before you start. In the meantime, you should wash the vegetables. Brussels sprouts should first have their large stems removed, and then they should be cut in half. The potatoes should be cut into fourths. The lemon should be cut into fourths.   Place the vegetables in a bowl and toss them with the remaining oil. Lightly season the vegetables with salt and pepper and set them aside. The vegetables and lemon pieces should be spread out on the sheet pan.

• Place the baking sheet in the oven and roast the chicken for forty minutes, checking with a meat thermometer to ensure that the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh. Before slicing the chicken, you should give it about 5 minutes to rest first.

To properly store leftovers, transfer them to a container that can seal tightly and keep them in the refrigerator for three to four days. Alternately, according to the USDA, you can choose to freeze any leftover chicken for consumption within four months.  

Calories: 165 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 7 g | Fats that are Saturated: 1 g | Cholesterol: 1 mg | Sodium: 209 mg | Potassium: 599 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 233 IU | Vitamin C: 55 mg | Calcium: 36 mg | Iron: 2 mg

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