Time: 1 hour 30 min.
Complexity: easily
Servings: 10

Butterflyed chicken bakes much faster than whole chicken, you don't have to turn it during baking, and you can be sure that every piece will be covered in a delicious, crispy crust. Simply cut the backbone off the chicken, open it up, and flatten it—it's a minimal amount of work, but the results are amazing!

Ingredients:

• 2 cups tightly packed fresh parsley leaves
• 12 tablespoons softened butter
• 1/4 cup lemon juice (from about 2 large lemons)
• 3 tablespoons fresh or dried oregano leaves
• 2 tbsp. l. dry sherry wine
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, peeled and crushed
• 3-4 fresh sprigs of thyme, leaves removed
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2 chickens weighing 2.3 kg each.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, oregano, thyme, sherry, lemon juice, parsley

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Place the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt, and pepper in a food processor. Process until smooth. Transfer to a small dish and set aside. Do not refrigerate.
Step 3
• Place the hens breast-side down on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, then repeat on the other side to completely remove the backbone (save it for the broth!). Turn the hens breast-side up and press down on the breastbone with your hands to crack the bone. Tuck the wing tips under the hens to prevent them from burning. Place both hens on a rimmed baking sheet.
Step 4
• Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in the microwave and brush it over the chicken.
Step 5
• Cover with foil and bake for 20 minutes. Remove the foil and brush the chicken with the remaining butter or cooking liquid from the bottom of the pan. Continue baking until the crust is dark brown and the internal temperature of the meat reaches 165°F (75°C) on a meat thermometer, another 40–45 minutes.

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