Roasted Butterflied Chicken with Roasted Potatoes
Print recipeIngredients
- 1 Whole chicken
- 1/4 cup olive oil
- 2 Cloves garlic
- 1 Tsp dried parsley (or 1 tbsp fresh chopped parsley)
- 4 - 5 Medium potatoes (sliced into 1/2 inch slices)
Chicken Broth for Gravy
- 4 peppercorns
- 1/2 Tsp salt
- sprig parsley
- 1/2 onion (chopped)
- 1/2 stalk celery
- 1 Tbsp cornstarch (mixed with 2 tbsp water)
Directions
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Wash the chicken inside and out and pat dry  | |
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Turn the chicken over so the back bone is on top  | |
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With scissors, cut along both sides of the backbone  | |
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Remove the backbone  | |
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Turn the chicken over and push down in the middle of the wing area until you hear a snap or the chicken is flat.  | |
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Mix the olive oil, parsley and garlic.  | |
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Place the chicken and olive oil mixture in a zip loc bag.  | |
| At this point you can freeze the flattened chicken or place it in the fridge to marinate for a couple of hours. | |
| Preheat the oven to 375 deg F | |
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Remove the chicken from the bag and place inside down on the roasting pan.  | |
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If you are roasting the potatoes with it, slice the potatoes and coat them with the olive oil, parsley garlic mixture and add them to the roasting pan.  | |
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Roast for about 75 minutes or until juices run clear. Turn the potatoes a couple of times while roasting.  | |
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Remove the chicken and potatoes from the pan. Carve the chicken and serve with the roasted potatoes and gravy (if you have made it)  | |
| Gravy | |
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Place the chicken back that you have cut out into a small pot, add the 1/2 onion, 1/2 stalk of celery, peppercorns, salt and enough water to cover. Simmer covered for about 40 minutes. Strain and put the chicken broth into a clean dish.  | |
| Drain off any fat from the pan. Add the chicken broth that you have made to the pan and heat gently. Mix 1 tbsp of cornstarch with 2 tbsp of water and add to the gravy. Cook until thickened. Add salt to taste. If it is too thick, add a little extra water. Serve the gravy on the side. | |