Butterfly Chicken Recipe

Step 1

Pat the chicken dry with paper towels and turn the chicken breast side down on the board. Using strong kitchen scissors ( the Jamie Oliver ones I have are great), start at the tail and cut up each side of the backbone and cut the backbone out.

Step 2

Turn chicken breast side up and press down with the heel of your palm onto the breast bone until you hear a snap.

Step 3

The chicken should now be flattened and ready for flavor bombing!

Step 4

Preheat oven 400ºF/200ºC

Step 5

Take a long strip of rind off the lemon using a potato peeler (or as much lemon as you want). You don't want any white pith. Reserve the lemon.

Step 6

Using a mini food processor or similar appliance, process lemon rind, herbs, garlic and chilli flakes, if using, with 1/4 extra virgin olive oil until finely chopped and looks a bit like pesto.

Step 7

Season with 2 teaspoons salt and freshly ground pepper

Step 8

Place the chicken in a roasting pan breast side down. Squeeze over the juice half of the lemon,

Step 9

Spoon a 1/3 of the herb/oil mixture over the chicken and spread evenly and into all crevices.

Step 10

Turn chicken over breast side up. Squeeze over the juice of the remaining lemon half.

Step 11

Slip your fingers gently between the breast and the skin to make a pocket to fill with goodness.

Step 12

Spoon some of the herb/oil mixture into the pocket you have just made then spoon and spread the rest over the chicken.

Step 13

Drizzle over remaining oil and sprinkle with extra salt (or to your taste).

Step 14

Roast for 1 hour. Check at 50 minutes. (see recipe notes)

Step 15

When cooked, remove and cover with loosely with foil to rest for 10 minutes.