Last updated on January 31st, 2023 at 03:23 pm
Roast chicken is a staple in our home. It is one of the easiest (and most delicious) ways to ensure that you always have something nutrient-dense on hand for a quick lunch or even a snack.
I love walk-away meals – you simply prep the chicken and some onions, put in the oven, walk away for about an hour – and voila. It is all done!
Use the leftovers in soups, salads, or just eat as it is. Also remember to save the bones, to make some delicious chicken stock. I follow this recipe even though I only use the bones.
Happy eating!
Simple Butterflied Roast Chicken
A simple hands-off staple to have on hand for a quick lunch or snack.
- 1 4 lb chicken, butterflied
- 4 tbsp unsalted butter, room temperature
- 2 tbsp fresh thyme
- 1 ½ tsp sea salt
- ¼ tsp black pepper
- 2 large red onions, cut into wedges
- 1 lemon, sliced + seeded
- 2 heads of garlic, halved
- 1 tbsp coconut oil, melted
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Preheat the oven to 450°F and adjust the oven rack to the middle position. Line a baking sheet with unbleached parchment paper.
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Using a paper towel, pat the whole chicken dry. In a small bowl stir together the softened butter, thyme, and 1 teaspoon sea salt. Gently lift the skin and rub the herbed butter under the skin of breasts and tighs, and legs. Season the whole chicken generously with sea salt and pepper.
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Place the chicken on the baking sheet. In a medium bowl toss the red onions, lemon, and garlic with the coconut oil, ½ teaspoon of sea salt, and pepper. Once combined, carefully arrange around the chicken.
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Roast the chicken for 30 minutes and then rotate the baking sheet 180 degrees. Continue to roast for another 25 minutes, until crisp, golden brown, and a thermometer reaches 160°F when inserted in the thickest part of the breast.
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Remove from the oven and let the chicken rest for about 15 minutes, this allows all the juices to redistribute.
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Slice and enjoy! Remember to save the bones for stock or broth.
♦ To butterfly a chicken, lay it breast side down. Using good kitchen shears, remove the backbone by cutting just to the left of the backbone all the way down the chicken and repeat it on the other side. Now remove, but remember to save the backbone for broth or stock.
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