How to Cook Butterfly Chicken in the Oven

Butterfly chicken, also known as spatchcocking, is a technique where the backbone of the chicken is removed so that it can be flattened out for quicker and more even cooking. This method is popular because it reduces cooking time, allows for more even cooking, and results in juicier meat.

To butterfly a 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 to remove it. Open up the chicken and press down firmly on the breastbone to flatten it out. You can also ask your butcher to butterfly the chicken for you.

The cooking time for butterfly chicken in the oven can vary depending on the size of the chicken and the oven temperature. As a general guideline, cook a butterflied chicken at 400°F (200°C) for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

You can add flavor to butterfly chicken by marinating it before cooking. Try marinating the chicken in a mixture of olive oil, lemon juice, garlic, herbs, and spices for a few hours or overnight. You can also season the chicken with a dry rub before cooking for added flavor.

Butterfly chicken pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, salad, or rice. You can also serve it with a dipping sauce or gravy for added flavor. Consider garnishing the chicken with fresh herbs or a squeeze of lemon before serving for a finishing touch.