Juicy Butterflied Roast Chicken – The Ultimate Oven Delight!

If you’re looking for a foolproof way to make the juiciest, crispiest roast chicken, this butterflied oven-roasted chicken is the answer! Also known as spatchcock chicken, this technique guarantees an evenly cooked, golden-brown beauty that’s bursting with flavor. And the best part? The chicken roasts over a bed of buttery, golden potato slices that soak up all those delicious drippings. You won’t need any extra sides—just grab a plate and dig in!

Why Butterfly the Chicken?

Simple: It cooks faster, crisps up beautifully, and stays juicy inside. Plus, you don’t have to worry about flipping it over to get an even roast—just pop it in the oven, and let the magic happen!

What You’ll Need:

• 1 whole chicken (1.3 - 1.5 kg)

• Salt & freshly ground black pepper

• Juice of ½ lemon

• 125g butter (80% fat or more)

• Optional: 2 garlic cloves, fresh rosemary, or thyme

For the potatoes:

• 1 kg potatoes, sliced into rounds

• Salt, cumin seeds

• 1 tbsp oil

How to Make the Perfect Butterflied Roast Chicken:

Step 1: Prep the Chicken

• Use kitchen shears (or a sharp knife) to cut along the backbone and remove it. Open up the chicken like a book, flip it over, and press down firmly on the breastbone to flatten it. Boom—butterflied chicken is ready!

• Pat it completely dry with paper towels. Dry skin = crispy skin!

Step 2: Flavor It Up

• Rub the lemon juice, salt, and pepper all over the chicken.

• Massage it generously with softened butter—get some under the skin too for extra juiciness. If you’re feeling fancy, add minced garlic or fresh rosemary.

Step 3: Oven Time!

• Preheat your oven to 220°C (430°F).

• Arrange the potato slices in a baking dish, sprinkle with salt and cumin seeds, and drizzle with a little oil.

• Place a wire rack over the potatoes and set the chicken on top. This way, the chicken juices drip onto the potatoes for extra flavor!

Step 4: Roast Like a Pro

• Roast for 30 minutes, then remove the tray, stir the potatoes, and roast for another 20 minutes.

• No need to cover or add water—the chicken’s natural juices will do all the work!

The Grand Finale

After 50 minutes, you’ll have a golden, crispy-skinned, and ridiculously juicy roast chicken with buttery, flavor-packed potatoes. Let it rest for 10 minutes before slicing—this helps keep all those juices inside!

Serve it hot and crispy, straight from the oven. Trust me, there won’t be leftovers! 

Who's ready to feast?