Butterflied Chicken Recipe

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Butterflied Chicken
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Ingredients
13
Count
Nutrition
412
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Position the oven rack 8 inches from the flame/coil and turn broiler to high.
  2. Crack peppercorns with a mortar and pestle until coarsely ground.
  3. Add garlic and salt and work well.
  4. Add lemon zest and just enough oil to form a paste.
  5. Cut vegetables into pieces and place in a deep roasting pan.
  6. Place chicken on a plastic cutting board breast-side down.
  7. Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
  8. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
  9. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
  10. Loosen the skin at the neck and the edges of the thighs.
  11. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
  12. Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
  13. Drizzle oil on bone side of chicken as well.
  14. Arrange bird in roasting pan, breast up, atop vegetables.
  15. Place pan in oven being sure to leave the oven door ajar.
  16. Check bird in 10 minutes.
  17. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
  18. Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
  19. Juices must run clear.
  20. Remove and place chicken into a deep bowl and cover loosely with foil.
  21. Tilt pan so that any fat will pool at corner.
  22. Siphon this off with a bulb baster.
  23. (This fat is great in vinaigrettes).
  24. Set pan over 2 burners set on high.
  25. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
  26. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
  27. Strain out vegetables and discard.
  28. Slice chicken onto plates or serve in quarters.
  29. Sauce lightly with jus and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 411.78 Kcal (1724 kJ)
Calories from fat 104.76 Kcal
% Daily Value*
Total Fat 11.64g 18%
Cholesterol 694.76mg 232%
Sodium 495.84mg 21%
Potassium 923.42mg 20%
Total Carbs 15.21g 5%
Sugars 4.38g 18%
Dietary Fiber 2.25g 9%
Protein 49.79g 100%
Vitamin C 52.2mg 87%
Vitamin A 8.2mg 275%
Iron 16mg 89%
Calcium 64.2mg 6%
Amount Per 100 g
Calories 94.55 Kcal (396 kJ)
Calories from fat 24.06 Kcal
% Daily Value*
Total Fat 2.67g 18%
Cholesterol 159.53mg 232%
Sodium 113.85mg 21%
Potassium 212.04mg 20%
Total Carbs 3.49g 5%
Sugars 1.01g 18%
Dietary Fiber 0.52g 9%
Protein 11.43g 100%
Vitamin C 12mg 87%
Vitamin A 1.9mg 275%
Iron 3.7mg 89%
Calcium 14.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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