Go Back
Butterflied Roasted Chicken With Quick Jus Recipe

Butterflied Roasted Chicken With Quick Jus Recipe - Easy Family Meal

As someone who deeply enjoys cooking and feeding others, I've spent countless weekends experimenting with various chicken recipes. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1 lemon, thinly sliced into rounds
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil or just enough to coat the pan
  • 4 sprigs of fresh rosemary
  • 1 (3-pound) whole chicken, backbone removed spatchcocked

Method
 

Step 1: Prepare Your Chicken
  1. Start by laying the chicken on a cutting board, breast-side down. With a sharp knife or kitchen shears, cut along both sides of the backbone to remove it. Once removed, flip the chicken over and press down firmly on the breastbone to flatten it.
Step 2: Season Generously
  1. Rub the outside of the chicken with olive oil. Season generously with coarse sea salt and black pepper. Ensure the seasoning gets under the skin as well. 
    Then, sprinkle the smoked paprika evenly over the chicken for a delicious, slightly smoky flavor.
Step 3: Add Fresh Ingredients
  1. Place the smashed garlic cloves under the chicken, ensuring they stay nestled within the cavity. Arrange lemon slices on top, covering the breast and thighs. 
    Tuck rosemary sprigs around and over the chicken, adding a fragrant herbaceous note.
Step 4: Preheat the Oven
  1. Preheat your oven to 450°F (232°C). This high temperature helps to achieve that perfect crispy skin we all crave.
Step 5: Roast the Chicken
  1. Place the chicken skin-side up in a roasting pan. Roast for about 50–60 minutes, or until the skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Step 6: Create Quick Jus
  1. While the chicken is roasting, you can prepare the quick jus. After you remove the chicken from the pan, set it aside to rest.
     Place the roasting pan on a stovetop burner over medium heat. Add a splash of water or chicken stock to deglaze the pan, scraping up all the flavor-packed bits. Let it simmer for a few minutes.
Step 7: Serve
  1. Carve the chicken into pieces once it has rested for 10 minutes. Serve with the quick jus drizzled over the top or on the side for dipping.

Notes

  • Patience is Key: Let the chicken sit at room temperature for about 30 minutes before roasting. This helps achieve even cooking.
  • Dry the Skin: For an extra crispy skin, dry the chicken in the refrigerator, uncovered, for a few hours before cooking.
  • Use a Thermometer: Invest in a meat thermometer for accuracy. It takes the guesswork out of whether your chicken is cooked perfectly.
  • Flavor Boost: If you have time, marinate the chicken overnight in olive oil, garlic, and herbs for extra flavor.
  • Crispier Skin: Broil for the last 2-3 minutes of cooking to further crisp the skin, but keep an eye on it to avoid burning.