Butterfly Chicken Recipe- French Special
The Butterfly Chicken Recipe (also known as spatchcock chicken) gives you tender, juicy meat and beautifully crispy skin with even roasting. In this French-special version, the whole bird is flattened after backbone removal, then rubbed with garlic, lemon zest, fresh rosemary and thyme for fragrant, herb-infused flavor. Perfect for roasting, it’s ideal for both casual weeknight dinners and special gatherings. Serve with roasted vegetables or a crisp green salad for a meal that’s elegant yet easy to make.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Butterfly Chicken Ingredients :
- 1 whole chicken (about 3-4 lbs), patted dry
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tbsp fresh rosemary (or thyme), chopped
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
How to Make Butterfly Chicken :
Preheat Oven: Set your oven to 375°F (190°C).
Prepare Chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it, then turn the chicken breast-side up. Press down firmly on the breast to flatten the chicken (you may hear a crack).
Season Chicken: Rub the chicken all over with olive oil. In a small bowl, mix together the minced garlic, lemon zest, lemon juice, chopped rosemary, paprika, salt, black pepper, and cayenne pepper. Rub this mixture evenly over the chicken.
Roast Chicken: Place the chicken, skin-side up, on a baking sheet or in a roasting pan. Roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is crispy and golden.
Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with your favorite sides or a fresh salad.
Recipe Notes:
Roasting Time & Size: Adjust the cooking time depending on your chicken’s weight—smaller birds may finish earlier. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety and juiciness.
Seasoning Variations: Swap rosemary or thyme for other herbs like tarragon or oregano; paprika can be omitted or increased for different spice levels.
Skin Crisp Tips: Pat the chicken dry before seasoning to help moisture evaporate; roast skin-side up on a rack or elevated surface for airflow under the bird.
Make-Ahead Prep: You can spatchcock and season the chicken the night before and keep it refrigerated. Bring to room temperature before roasting to ensure even cooking.
Serving Suggestions: Let the chicken rest for about 10 minutes before carving to retain juices. Pair with roasted potatoes, steamed green beans, or a side salad to round out the meal.
