Roasted Butterflied Chicken c2014 TRC 1.jpg

Butterflied Chicken c2014 TRC 1.jpg

Roasted Butterflied Chicken c2014 TRC 2.jpg

It appears that each time we come back from vacation, the first thing I make is a roasted, butterflied chicken along with a simple salad. I run into the store, grab a whole chicken and a bag of salad mix, and I'm all set. It's so easy, requires such little thought and effort.

This is a lovely weeknight meal! The chicken is always so juicy and the skin is crispy. Mmmm...mmm..good! I hope you'll try it, cause I know you'll like it.


Serves 4


  • Olive oil cooking spray

  • 3 to 4 pound whole chicken, butterflied

  • 1 tablespoon of fennel seeds, crushed

  • Dashes of house seasoning (1 cup coarse salt, 1/4 cup black pepper, 1/4 cup garlic powder)


Preheat oven to 400 degrees.

<butterflying a chicken>

  • Place the chicken, breast side down, tail towards you.

  • Start cutting at one side of the tail with a pair of kitchen shears, cut all the way through the neck end.

  • Repeat on the other side of the tail.

  • Remove the backbone.

  • Turn the chicken over, lay it out flat.

  • Press down on the breast with the heel of your hand to flatten it.

  • Set aside.

<assembling the chicken>

  • Coat a large baking pan with olive oil cooking spray.

  • Place the chicken on the baking pan.

  • Sprinkle both sides of the chicken with crushed fennel seeds and house seasoning.

  • Give it a good rub down.

  • Leave the chicken breast side up.

<baking the chicken>

  • Place pan in the middle shelf of the oven.

  • Bake at 400 degrees for 45 minutes.

  • Remove from oven. Let chicken rest for 5 to 8 minutes before serving.



  • For further instructions on butterflying a chicken, check out my blog post on 'How-To: Butterfly a Chicken.'

  • Use your hands, get in there, when adding the fennel seeds and house seasoning to the chicken.

#food #recipes #meatsseafood #whatsfordinner

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