Butterflied Chicken Italian-Style

Butterflied Chicken Italian-Style

If you’ve never been to Italy before I suggest you start cooking this recipe. You’ll feel like you’re in the old country in no time. This is a real hit with my wife and my girls.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:

Butterflied Chicken Italian-Style:

  • 1 whole chicken, 4 kg
  • 4 tbsp (60 mL) butter, room temperature
  • 4 tbsp (60 mL) basil, fresh, chopped
  • or
  • 2 tsp (10 mL) basil, dried
  • 3 cloves garlic, finely-chopped
  • 4 tbsp (60 mL) Asiago cheese, grated
  • 4 tbsp (60 mL) breadcrumbs
  • 2 tsp (10 mL) kosher salt
  • 1 tsp (5 mL) black pepper, freshly ground

Sauce:

  • 2 cups (500 mL) chicken broth
  • 1 tbsp (15 mL) lemon juice
  • kosher salt, to taste
  • black pepper, to taste

Instructions

Butterflied Chicken Italian-Style

  1. In a bowl, combine the butter, basil and garlic. Season with salt and black pepper. Set aside.

  2. In separate bowl, combine the Asiago and breadcrumbs. Set aside.

  3. Using kitchen shears or using a chef’s knife, cut through the back along one side of the backbone. Repeat with other side.

  4. Turn the chicken over, open it and press to flatten. Using care gently work your fingers under the skin of the breast and legs, loosening it without tearing. Pat the chicken dry and spread ¾ of the butter mixture evenly under the skin.

  5. Rub the chicken with the remaining butter. Season with salt and pepper. Sprinkle with the Asiago and breadcrumb mixture pressing down so it adheres to chicken.

  6. Place the chicken on a cookie sheet with a wire rack. Roast in 180° C (350º F) preheated oven for about 1 hour and 15 minutes or until a thermometer reads 78° C (170º F) when inserted into the thigh.

  7. Remove chicken when done and allow to rest for 10 to 15 minutes.

Sauce

  1. Meanwhile prepare the sauce; deglaze the roasting pan with the stock scraping the bottom of the pan to free up any brown bits.

  2. Pour into a small saucepan, bring to a boil and reduce by half.

  3. At the end of the reduction add the lemon juice and simmer for 1 to 2 minutes. Strain into a sauceboat, adjust seasoning as desired and serve with roasted chicken.

If the thermometer touches the bone it will record a higher temperature as the bone is inclined to be hotter than the meat.

Nutrition Info

  • Per 770 g serving Amount
  • Calories 910
  • Protein 146 g
  • Fat 30 g
  • Saturated Fat 11 g
  • Carbohydrate 5 g
  • Fibre 0 g
  • Sugar 1 g
  • Cholesterol 490 mg
  • Sodium 1310 mg
  • Per 770 g serving % Daily Value
  • Potassium 47
  • Calcium 15
  • Iron 35
  • Vitamin A 15
  • Vitamin C 30
  • Vitamin B6 161
  • Vitamin B12 128
  • Folate 24
  • Magnesium 12
  • Zinc 116

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