YouTube - Butterflied Roast Chicken

Butterflied Skillet Roasted Chicken

Okay, so maybe "dinner party" sounds a little fancy, but trust me, this roast chicken is the perfect way to impress your friends (or just treat yourself to something special). It's actually super easy to make, even though it looks totally restaurant-worthy. We're talking crispy skin, juicy meat, and a flavour explosion thanks to the caramelized onions, tomatoes, and garlic. Serve it up with some creamy polenta, a side of asparagus and a glass of white wine and you've got a meal that's going to make everyone happy. 

Let's get cooking! X Kate

Scroll down for the recipe and full recipe video x Kate

Skillet Roasted Chicken

What Makes It Special?

  • Impressive Presentation: The butterflied chicken makes for a visually stunning centerpiece.

  • Easy to Prepare: Despite its elegant appearance, the recipe is straightforward and accessible.

  • Flavorful: The combination of caramelized onions, tomatoes, garlic, and herbs creates a delicious depth of flavor.

  • Versatile: The dish can be dressed up for a dinner party or enjoyed for a casual weeknight meal.

Key Ingredients

  • Whole FR chicken

  • Rosemary

  • Garlic 

  • Butter

  • Polenta

  • Green Veggies

Perfect For

  • Dinner Parties: Impress your guests with this elegant and flavorful dish.

  • Special Occasions: Celebrate with a meal that feels special but isn't too challenging.

  • Weeknight Dinners: Elevate a simple roast chicken into a satisfying and memorable meal. Serve with a simple salad rather than the roast veggies.

RECIPE DETAILS

I GF I DF - option I

Serves    4 Prep Time 25 mins Cook Time  50 mins

Ingredients

1 whole butterflied FR chicken

2 Tbsp olive oil

Sea salt

Tray Baked Veg

2 onions, sliced

1 punnet cherry tomatoes, left whole

1 whole head of garlic, top third sliced and removed.

2 Tbsp olive oil

Salt and pepper

2 bunches of asparagus, trimmed (see replacement options under cooks notes)

Garlic and herb butter

100g butter, softened (for Dairy Free option simple replace the butter with 100ml olive oil)

2 garlic cloves, minced

2 Tbsp chopped rosemary

Polenta 

2 cup water or stock

2 cup milk (for a dairy free option replace the milk with chicken stock)

1 cup instant polenta

25 g butter (for dairy free option, replace with olive oil)

30 g grated parmesan (for a dairy free option replace with nutritional yeast or dairy free cheese)

To Prepare

Pre-heat oven to 200°C


  1. Pre-heat a heavy based ovenproof frypan in the oven for about 20 minutes.

  2. Prepare the garlic and herb butter by mixing together garlic and rosemary with softened butter, set aside or wrap and store in the refrigerator until ready to use.

  3. Prepare raw chicken by turning the legs and wings in so they don’t burn, flip the chicken gently wipe to remove any moisture and season the underside. Flip again so the skin side is facing up and pat dry the skin with paper towel then drizzle with olive oil and season.

  4. Place the chicken skin side down in the preheated oven tray or frypan and return to the oven to roast for 30 minutes.

    Tomatoes and Onions

  5. Meanwhile, on a separate tray lay sliced onions, cherry tomatoes and garlic drizzle with the olive oil and roast at 200°C until blistered and caramelised (approximately 15 minutes). 

  6. Just before serving, add Kimberley Asparagus to the oven tray and roast until the asparagus is bright green and al dente (5 - 8 minutes)

    Make Polenta now - see recipe below - this will take around 10 minutes.

    Back to the Chicken

  7. After 30 minutes cooking, flip the chicken to skin side up and season the skin with garlic and herb butter.

  8. Roast for a further 10 minutes. 

  9. Test the chicken for readiness - When cooked, the juices will run clear and the temperature in the breast should be no less than 75°C on a meat thermometer. 

  10. Allow the chicken to rest for at least ten minutes, then cut the butterflied chicken into 6-8 individual sized portions. 

  11. Retain the pan juices to finish the dish at the end.

  12. Spoon hot polenta onto a large platter, top with the tomatoes, onions and pan juices, then add chicken pieces and asparagus (or other steamed greens). 

  13. Finish with the pan juices and serve immediately.


    To prepare polenta 

  14. Use a wide based pot to cook polenta, giving it plenty of room to move and to prevent sticking. 

  15. Mix the water and milk in the pot, place it over a medium high heat and as the liquid comes up to the boil, slowly whisk in the polenta.

  16. Once it comes to the boil, turn the heat down to as low as it will go, throw in a pinch of salt and continue whisking at regular intervals. Cook for 7 - 8 minutes or until the liquid has absorbed and polenta is smooth. 

  17. Mix in the butter and parmesan and season generously with pepper. Serve immediately, polenta doesn’t like to sit around for long, otherwise it becomes firm and stodgy.


    COOKS NOTES

    • Replace the asparagus with broccolini, stringless beans or even Cavallo Nero.

    • For extra crispy skin: After flipping the chicken skin-side up, increase the oven temperature to 220°C for the final 10 minutes of cooking.

    • Don't skip the preheating: Preheating the pan ensures the chicken skin starts to crisp immediately upon contact.

    • Let the chicken rest: Resting the chicken for a few minutes after cooking allows the juices to redistribute, resulting in more tender meat.

    • Customize your polenta: Stir in additional herbs, cheeses, or spices to the polenta for added flavour.

    • Make-ahead tip: Prepare the garlic and herb butter in advance and store it in the refrigerator until ready to use.

    • Leftover chicken: Use leftover chicken for salads, sandwiches, or wraps the next day.