Butterflied roast chicken with lemon and rosemary

    1 hour

    Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary.

    24 people made this

    Serves: 6 

    • 1 tablespoon olive oil, or as needed
    • 1 (1.3kg) whole chicken, backbone removed
    • coarse sea salt and freshly ground black pepper to taste
    • 1 lemon, sliced into rounds
    • 4 sprigs fresh rosemary
    • 120ml white wine or chicken stock

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Line a rimmed baking tray with foil. Place a rack on top of foil.
    2. Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
    3. Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes.
    4. Transfer chicken to a serving platter and tent a piece of foil over it. Discard lemon and rosemary and remove rack.
    5. Pour wine or chicken stock into the baking tray and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain the juices into a saucepan and bring to the boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


    A whole butterflied chicken cooks really well and evenly on the bbq.

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    Reviews in English (14)


    This recipe was excellent! My family said it was the best whole chicken I ever made! The only change I made was I used fresh thyme and I placed lemons and thyme on the top of the chicken. A keeper!!  -  12 May 2015  (Review from Allrecipes US | Canada)


    I love this dish and I think it's my husbands favorite, he thinks I spoil him something awful, when actually this is one of my easiest dinner offerings. I fix it exactly as you do until "skin-side up on a rack" because I don't use a rack, instead I slice one large onion, 2 smashed garlic cloves, slice lengthwise 2 carrots, and two celery stalks.and a couple of rosemary sprigs under the chicken as well as two on the top. I lay these in a pan to create a bed for the chicken, then proceed as above. When it's time to remove the chicken I discard the aromatics and then drain the pan juices for a wonderful sauce either with broth or wine. Sometimes at the beginning I will strew around the edges of the chicken 1 dozen new red potatoes, don't throw these out with the aromatics just tuck them close to the chicken while it's "resting" and awaiting it's sauce. Experiment with the herbs too in your aromatics, like a TBS of oregano sprinkled over them, the flavor will come up to the chicken while cooking.  -  12 May 2015  (Review from Allrecipes US | Canada)


    Put a few extra touches added celery, carrots, onions and garlic underneath chicken and rubbed a butter rosemary lemon mix under skin. The family absolutely loved it, my daughter said it was the best rotisserie style chicken she ever ate!  -  17 May 2015  (Review from Allrecipes US | Canada)