Butterflied Roast Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 kg (4.4 lb) whole chicken
02 - 1 medium brown/yellow onion, sliced into ½ cm (¼ inch) pieces

→ Seasonings

03 - 1 tablespoon olive oil
04 - 1½ teaspoons dried oregano
05 - 1 teaspoon coarse kitchen salt
06 - ½ teaspoon freshly ground black pepper

# Instructions:

01 - Remove chicken from fridge 15 minutes before cooking. Preheat oven to 200°C (400°F)
02 - Line a large rimmed baking sheet with non-stick paper. Arrange sliced onions in center
03 - Place chicken breast-side down. Using poultry shears, cut along both sides of backbone from tail to neck. Remove backbone
04 - Turn chicken over, spread legs. Press palm firmly on breast until it cracks and lays flat. Tuck wings under
05 - Pat chicken dry. Place on onions, rub with olive oil, and season with combined oregano, salt, and pepper
06 - Cook for 50 minutes or until internal temperature reaches 75°C (165°F) at thickest part of thigh
07 - Let rest covered with foil for 10 minutes before carving

# Notes:

01 - Can be prepared up to 2 days ahead
02 - Leftovers keep for 3 days in refrigerator
03 - Save backbone and carcass for homemade stock

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