Butterflied Roasted Chicken is simple to prepare with little hands on preparation time required.
We traveled to Raleigh this past week to visit my parents and my children. As many of you know, I post several pictures on Facebook and on Instagram. My mother loves everything I post and often makes comments like “I want that one” or “Will you make that one for me?” She is my biggest cheerleader and I love her for it.
OK Mom, out of all the pictures you have liked and commented on, which one would you like me to make for you?
She chose the Butterflied Roasted Chicken. This recipe never fails and it is Oh So Good.
1 cup salt
1/2 cup sugar
1 quart water
Bring water, salt and sugar to a boil. Remove from heat when salt and sugar have dissolved. Let cool. You can add ice cubes to cool quickly.
1 whole chicken, around 4 lbs (you can easily do two chickens at once so that you can have leftovers for sandwiches)
Remove the back bone using scissors. Simply cut down both sides of the backbone and remove. Lay chicken breast side up and push down firmly to break the breastbone. Chicken will lie flat.
Cover with brining solution using a large freezer bag or in a container. Refrigerate for 2-4 hours.
handful of parsley, chopped
1-2 cloves of garlic, minced
1 tsp kosher salt
3-4 tablespoons good quality olive oil
Pre-heat oven to 400°
Remove chicken(s) from the brining solution and dry using paper towels. Place chicken(s) breast side up on a baking sheet, cover the skin with the rub. Bake for about 1 hour, until the breast temperature reaches 160°. Remove and let rest, at least 15 minutes, allowing the temperature to rise to 165°.