Butterfly Chicken

Published June 26, 2013 by Ninik Becker

Butterfly chicken

Roasted butterfly chicken just as simple as other roasted chicken, only need to cut into butterfly shape. The seasoning can be varied.

In this dish, I used paste seasoning made of Indonesian fresh spicy, blend use pestle and mortar.

Marinate for at least one hour before roasting time.

Butterfly chicken before roast

Ingredients:

Preheat oven at 250 C.

Blend all seasoning into paste.

Rub all over chicken both side and marinate at least one hour.

Arrange on rack, lemon grass, bay leave and lime leave then cover with butterfly chicken. skin side up.

I layer baking pan with foil and arrange halved potatoes and carrots, seasoned with salt, pepper and parsley. And put the rack with chicken on it over the vegetables.

Put in the oven and bake at 250 C for about 40 minutes, reduce into 180 C for another 20 minutes.

So potatoes and carrots got the dripping oil from chicken and make them moist and soft.

Discard the oil before serve.

Chicken butterfly

Butterflied chicken with root vegetables

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4 comments on “Butterfly Chicken

  • Preheat oven to 350 degrees. In a large baking pan or roasting pan, put chicken in pan, place chopped potatoes around chicken. Add water, cover potatoes. Sprinkle poultry seasoning on chicken. Sprinkle salt on chicken and potatoes. Put other ingredients (optional) with potatoes. Cover with a foil and place in oven and bake for 30-45 minutes, or until water is bubbling, and chicken is almost done. Remove foil from the pan, stir the potatoes (and vegetables) gently. Put the pan back in oven without foil, and continue to bake for another 15 to 30 minutes, or until chicken is done and potatoes are tender.

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  • I’m a big fan of Sally Schneider’s “New Way to Cook” and with her roasted chicken recipe she includes a variation where you butterfly the chicken (remove the backbone) and the cooking time drops to 45 minutes (at 500 degrees F). We have an awesome digital kitchen thermometer that beeps when it’s reached the desired temperature. We *love* it, as it leaves me free to play and read books with my daughter, but the food never gets overcooked!

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  • When selecting your chicken for the dish, consider the type of meat each person likes to eat. A whole chicken is an option that offers both dark and white meat. If no one in the family likes dark meat, choose bone-in chicken breasts. Use baby carrots to save time, or peel and cut regular carrots into smaller pieces. You can use peeled russet potatoes cut into smaller pieces or baby potatoes that are already smaller. If you choose baby potatoes, you can either peel them or leave them with the skins on. If you want additional flavor, add onion chunks and celery to the ingredients list. You’ll need 1 cup of chicken broth, 1 to 2 tbsp. of olive oil and your preferred seasonings, which may include salt, pepper, paprika, garlic powder and oregano.

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