Butterflied Chicken Recipe

Keto Butterflied Chicken with Garlic Spinach KetoDiet Blog

WEBFeb 4, 2024 · Season with salt and pepper. Heat a large skillet greased with ghee over medium-high heat. Once hot, add the butterflied chicken. Cook undisturbed for 5 to 7 …

Rating: 4.6/5(50)

Preview

See Also:

Show details

Oven Roasted Butterfly Chicken & Veggies Cook At …

WEBDec 5, 2022 · Preheat the grill to medium-high heat, and place the rack about 5 inches from the flame. Lightly brush the grill with oil, then place …

1. Place the chicken with the breasts facing up. Use a sharp kitchen shears to cut along one side of the backbone from end to end. Cut along the other side of the backbone, completely removing about about 1 inch wide portion of the spine. Turn the chicken over and use your hands to press down firmly, flattening the chicken until you hear the crack of the breastbone. Optionally, you can tuck the wings.
2. Lay the butterflied chicken on a parchment or foil lined sheet pan. Pat it dry with a few paper towels, then rub it all over with 2 Tablespoons of oil and seasonings, using your fingers to rub it under the skin too. Let the chicken marinate in the seasonings for at least 30 minutes, but you can marinate the chicken for up to 24 hours in the refrigerator.
3. Preheat the oven to 450 degrees Fahrenheit. Meanwhile, wash the vegetables. Remove the large stems from the Brussels sprouts and cut into halves. Cut the potatoes into quarters. Cut the lemon into quarters. Transfer the vegetables to a bowl, and toss with the remaining oil and season them lightly with salt and pepper. Spread the vegetables and lemon pieces on the sheet pan.
4. Set the sheet pan in the oven and roast for 40 minutes, using a meat thermometer to test the internal temperature has reached 165 F at the thickest part of the thigh. Allow the chicken to rest for about 5 minutes before slicing.

Preview

See Also:

Show details

Butterflied Roast Chicken (Spatchcocked Chicken)

WEBMay 27, 2022 · Step-by-step instructions. Mix the marinade in a small bowl. Butterfly the poultry and place it on a large piece of aluminum foil in a …

Rating: 4.6/5(5)

Preview

See Also:

Show details

Lemon Garlic Butter Butterflied Chicken and Veggies

WEBFeb 16, 2020 · Spread the remaining mixture over the outside of the chicken. Preheat oven to 425 degrees F. Transfer the chicken to a …

Rating: 4.5/5(2)
1. To a cutting board or large sheet of parchment paper, place the chicken breast-side down with the neck pointed towards you. I find that it is best to use kitchen shears for this first step. Use the shears to cut through the ribs alongside each side of the spine – from the neck down. Once you have removed the spine, either discard or save to make chicken broth/stock. Open the chicken wide. Using a chef’s knife, slice gently down the sternum. You only want to slice through this and not through the rest of the chicken.
2. Flip the chicken over so that it is breast-side up. Using the heel of your hands, gently push the chicken down to flatten it. The chicken needs to lay flat to ensure the entire chicken bakes evenly. Season lightly with salt and pepper, to taste.
3. Gently separate the skin from the chicken to create a pocket for the Lemon Garlic Butter. If you can separate it from the thigh and drumsticks, do so. If not, that’s ok!
4. In a small mixing bowl, combine the softened butter, olive oil, minced garlic, lemon juice, lemon zest, salt, and parsley. Mix to thoroughly combine until no chunks of butter remain.

Preview

See Also:

Show details