Butterflied Roasted Chicken with Vegetables and Fresh Rosemary
A whole chicken butterflied and roasted with colorful vegetables and aromatic fresh rosemary. The spatchcocking technique ensures even cooking and crispy skin while reducing cooking time. Surrounded by caramelized onions, carrots, and bell peppers, this one-pan meal delivers restaurant-quality results with minimal effort. The melted cooking fat and rosemary create a fragrant herb coating that permeates both the chicken and vegetables. Perfect for family dinners or meal prep, this recipe transforms a simple whole chicken into an impressive centerpiece that's both satisfying and visually appealing.
Ingredients
- 1 whole chicken, patted dry
- 3 tbsp Paleo cooking fat, meltedolive oil1:1paleo
Use extra virgin olive oil for similar results
- 3 tbsp fresh rosemary, finely chopped
- 2 onions, peeled and quartered
- 4 carrots, peeled and sliced
- 2 bell peppers, chopped
- 2 lemons, halved
- sea salt(optional)
- freshly ground black pepper(optional)
Instructions
- 1
Preheat oven to 400°F
- 2
Place chicken breast-side down on cutting board and cut along both sides of backbone with kitchen shears to remove
- 3
Flip chicken breast-side up and open like a book, then press firmly on breasts to flatten
- 4
Combine cooking fat and 2 tablespoons rosemary in small bowl
- 5
Rub chicken with two-thirds of fat mixture and season with salt and pepper
- 6
Line large baking sheet with aluminum foil
- 7
Place chicken on baking sheet and surround with vegetables and lemons
- 8
Pour remaining fat mixture over vegetables and season to taste
- 9
Roast for 1 hour or until meat thermometer reads 165°F in thickest part of breast
- 10
Remove from oven, squeeze lemon juice over chicken and serve
Tips
Save the removed backbone to make homemade chicken stock for future recipes
Use kitchen shears instead of a knife for easier and safer backbone removal
Let the chicken rest for 5-10 minutes after roasting to allow juices to redistribute
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can butterfly chicken and prep vegetables up to 1 day ahead, store separately
Serve immediately while chicken skin is crispy, with pan juices drizzled over
Common Mistakes
Don't skip flattening the chicken or it will cook unevenly
Avoid overcrowding vegetables or they will steam instead of roast
Substitutions
Use 3-4 pounds mixed pieces, reduce cooking time
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely first and pat very dry. Frozen chicken will release excess moisture and prevent proper browning.
What if I don't have kitchen shears?
Use a sharp chef's knife or heavy-duty scissors. Work slowly and carefully when cutting through the backbone.
How long will leftovers keep?
Properly stored leftover chicken and vegetables will keep in the refrigerator for 3-4 days or frozen for up to 3 months.