Easy and quick roast chicken

Ingredients

• 1 medium, about 2 kgwhole chicken
• 2onions, sliced into thin strips or wedges (optional)
• 1lemon, sliced (optional)
• To tasteseasonings such as oregano, paprika or all-purpose seasoning
• 1 tablespooncoarse salt
• 2 tablespoonsolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Prepare the base

   Peel and chop the onions, slice the lemon and arrange them in a layer in a roasting tin. The onion and lemon are optional; you can roast the chicken directly in the tin or add vegetables such as carrots or potatoes.

3. 3

   Remove the backbone

   Using kitchen scissors or a serrated knife, cut along both sides of the chicken's backbone, on the side opposite the breast, and remove it.

4. 4

   Open the chicken

   Open the chicken out flat like a butterfly, then season the inside with salt, pepper and your chosen seasonings.

5. 5

   Position the wings

   Place the chicken on the onion bed and tuck the wings partly under the thighs to help keep them from drying out or burning.

6. 6

   Coat with oil

   Drizzle the olive oil over the chicken and rub it over the surface with your hands.

7. 7

   Season the skin

   Season the outside of the chicken with salt and pepper.

8. 8

   Roast until cooked

   Roast for 40–45 minutes, or until the juices run clear when you cut between the leg and breast. If the juices are bloody, roast for a further 10 minutes and check again.

9. 9

   Brown the skin

   If the chicken is not browned after 40 minutes, switch the oven to the grill setting for the final 5 minutes.

10. 10

    Rest the chicken

    Cover the chicken with foil and leave it to rest for 15 minutes.

11. 11

    Carve and serve

    Cut the chicken into portions and serve.

What is butterflied roast chicken?

Butterflied chicken is opened flat after its backbone is removed, so it can roast in a single layer. This preparation is used in many cuisines; here, simple seasoning and a bed of onion and lemon make it an approachable roast for a family meal.

The flatter shape helps the bird cook more evenly than a whole bird left intact, while the optional aromatics give the roasting tin a fragrant base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 48g protein, 3g carbs, 24g fat.

The chicken provides most of the protein and fat, while the olive oil adds further fat; the onion and lemon contribute only a small amount of carbohydrate. For a balanced plate, serve a portion with plenty of vegetables and a modest serving of potatoes or another starchy side.

Preparing the chicken

Backbone: Kitchen scissors make the cut easier to control, though a serrated knife is the alternative given in the method. Cut on either side of the backbone, then open the chicken out flat.

Wings: Tuck the wing tips partly beneath the thighs before roasting. This shields the thinner ends from the strongest heat.

The onion and lemon base

Onion: Sliced onion forms a bed beneath the chicken and softens as it cooks. If you prefer, the recipe also works with the chicken placed directly in the roasting tin.

Lemon: Slices add a bright, citrusy note to the base. Carrots or potatoes can be added if you want vegetables to roast alongside the chicken.

Seasoning and browning

Inside: Season the opened chicken with salt, pepper and the chosen seasonings before placing it in the tin. Oregano, paprika or an all-purpose seasoning are suggested options.

Outside: Rub the olive oil over the skin and season it as well. If the chicken needs more colour after 40 minutes, use the grill setting for the final 5 minutes as directed.

How to check doneness

Juices: The recipe's cue is to cut between the leg and breast and check that the juices run clear. If they are bloody, return the chicken to the oven for another 10 minutes and check again.

Resting: Leave the cooked chicken covered with foil for 15 minutes before carving. This gives you time to prepare the rest of the meal and makes serving easier.

What to serve with it

Vegetables: The recipe suggests adding carrots or potatoes to the roasting tin, or you can serve the chicken with separately cooked vegetables.

Sides: A simple salad or cooked greens make a fresh contrast to the roast chicken. Spoon some of the softened onion from the tin alongside the portions.

Recipe notes & tips

• Use kitchen scissors if available to make cutting out the backbone more manageable.
• Open the chicken flat before seasoning so the inside is easy to reach.
• Tuck the wings beneath the thighs before the chicken goes into the oven.
• Rub the oil across the chicken so the surface is evenly coated.
• If the juices are bloody, follow the recipe's instruction to roast for another 10 minutes and check again.
• Allow the full 15-minute rest before carving.

Variations

• Add root vegetables: Arrange carrots or potatoes in the roasting tin as suggested in the method.
• Skip the aromatics: Roast the chicken directly in the tin without onion or lemon.
• Use oregano: Choose oregano from the suggested seasonings for a savoury herbal note.
• Add paprika: Use paprika among the seasonings for a warm, colourful coating.
• Try all-purpose seasoning: Use it in place of or alongside the other suggested seasonings.

Common mistakes to avoid

• Leaving the chicken whole: Cut out the backbone and open the bird flat as directed.
• Exposed wing tips: Tuck the wings partly under the thighs to help protect them from drying or burning.
• Uneven oil coating: Rub the oil over the chicken with your hands rather than leaving it in one spot.
• Rushing the doneness check: Check the juices between the leg and breast, and roast longer if they are bloody.
• Skipping the rest: Cover the cooked chicken with foil and rest it for 15 minutes before carving.

How to store

Refrigerate leftover chicken in a covered container once cooled, and use within 3–4 days. Reheat until piping hot throughout; add a splash of water or stock and cover to help keep the meat moist.

Frequently asked questions