Whole Butterflied chicken

Pair it with roasted veggies, Jollof rice, or your favorite sides for an easy, delicious meal.

📝 Ingredients

• 3200 g whole chicken ((3.2kg))
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon crushed bouillon cube
• 1 tablespoon paprika
• 2 teaspoons salt
• Cooking oil
• 1/2 stick of butter (sliced)
• 1 tablespoon of the spice mix
• 1/2 lemon
• 2 russet potatoes peeled and cut
• 3 carrots
• 1 whole red onion
• 5 garlic cloves
• Sweet red and yellow bell peppers
• Fresh thyme sprigs

👨‍🍳 Instructions

1. 1Place the chicken breast-side down on a cutting board.
2. 2Using kitchen shears, cut along both sides of the backbone to remove it.
3. 3Flip the chicken over and press down firmly on the breastbone to flatten it.
4. 4Pat the chicken dry with paper towels.
5. 5Mix one tablespoon of the spice mix with the butter and set it aside.
6. 6Drizzle the chicken with oil, sprinkle some spice mix over it, and massage it in thoroughly. Squeeze fresh lemon juice over the chicken. Cover and marinate overnight or longer for maximum flavor.
7. 7Preheat the oven to 400°F (200°C).
8. 8Prepare the vegetables by washing and cutting the potatoes and carrots into even-sized pieces. Peel and quarter the red onion. Peel the garlic cloves.
9. 9In a large baking pan, arrange the vegetables. Drizzle them with oil, sprinkle with some spice mix, and toss to coat.
10. 10Add fresh thyme sprigs for flavor.
11. 11Place the butterflied chicken on top of the vegetables.
12. 12Brush the chicken generously with the spiced butter you prepared earlier.
13. 13Sprinkle the remaining spice mix evenly over the chicken.
14. 14Bake in the preheated oven for 45-60 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the meat.
15. 15Remove the chicken from the oven and let it rest for 10 minutes. Serve with the roasted vegetables and enjoy!