The other night I was trying to come up with a healthy and easy one dish meal. It ended up being healthy, but it takes a minute to master the butterflied concept. If you’re someone who doesn’t like carving up an uncooked chicken this may not be for you, but if you are adventurous, it is an excellent way to broaden your chicken dish options.
Once you get the bird butterflied, it takes much less time to cook and the end result is incredible!
In order to speed up the prep process, I used canned beans, but you can use dry if you prefer them. Just make sure you cook them almost completely before adding them to the roasting pan. Give this one a shot for a great comfort food night!
Roasted Butterflied Chicken Recipe
Recipe and photos by FT – Food Tasty!
serves 4
1 – 5 lb whole chicken
½ yellow onion sliced
1 small zuchinni cut into medium slices
1 tomato cut into medium wedges
4 whole garlic smashed
1 can of White Northern beans (drained and rinsed)
½ cup chicken stock
2 tbls - olive oil
1 tsp - tumeric
1 tsp - coriander
salt and pepper
Butterfly the chicken by following the instructions from an example on YouTube that is pretty good - http://www.youtube.com/watch?v=l-8tMEwBnSA. Drizzle with olive oil and other spices evenly on both sides. Spread vegetables and beans around the chicken skin side up for roasting. Pour ½ cup of chicken stock into bottom of dish to ensure moisture.
Heat oven to 500 degrees and bake chicken for 40 minutes (until chicken is cooked through). Let rest covered with foil for 10 minutes before cutting into serving pieces.
Sheri
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