Quick Butterflied Roast Chicken | Donna Hay

Step 1

Preheat oven to 220°C (425°F).Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through. Serves 4–6

Step 2

Preheat oven to 220°C (425°F).Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through. Serves 4–6