Roasted Split Chicken
Here I present my recipe for Roasted Split Chicken, a combination of a roasted chicken and barbecued chicken that’s juicy, tender and delicious 🙂
I’ve mentioned many times; I’m a proud Canadian girl 🇨🇦 I was born in Toronto and like most people in my age cohort I can’t afford to live in Toronto, so I live outside!
We have a local grocery chain called Sobeys. I love Sobeys! They have great produce as well as meat. Their meat seems to be much better quality than other chains in our area.
They have great sales too
Enter the 2 for 1 whole chicken sale. This sale has inspired my next two recipes… we’ll call this my ‘Whole Chicken Series’.
The first part of my series is called:
Roasted Split Chicken
Enjoy 😉
This is how I made it
But First…
How to butterfly a chicken
To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers.
Place the chicken breast side down so the spine is facing up.
Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off).
Then Open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be.
Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).
Season the inside of the chicken.
You just butterflied a chicken!
onto the Roasted Split Chicken
Preheat your oven to 375.
Flip the chicken over so its skin facing up and gently create a pocket in between the skin and meat.
Put the butter in the pockets.
Season the top of the chicken with salt and pepper.
Transfer to the oven once its preheated and bake for 60, up to 75 minutes.
Once cooked, pour the barbecue sauce all over the chicken.
Return to oven until the sauce is caramelized; about 5 minutes.
Let rest for 10 minutes before serving…
Oh my! Look at those juices!
Ingredients used in this dish
Whole Chicken
Diana Sauce Original, 500mL
what I served with this dish
Mac and Cheese
(Recipe coming soon!)
and…
Caesar Salad
A recipe for Roasted Split Chicken, a combination of a roasted chicken and barbecued chicken that’s juicy, tender and delicious 🙂
other recipes you might like
Mustard, Lemon and Fresh Herb Chicken
Creole Roasted Chicken
Oven-Fried Chicken
Roasted Split Chicken
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
Description
A recipe for Roasted Split Chicken, a combination of a roasted chicken and barbecued chicken that’s juicy, tender and delicious 🙂
Ingredients
3 – 4 pound (1.6-2.0 kg) whole chicken, butterflied
Salt
Pepper
2 tbsp Salted butter
2 tbsp BBQ sauce (your favourite one), plus more to taste
Preheat your oven to 375.
To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).
Season the inside of the chicken and then place it down on a roasting pan (so it’s skin-side up).
Flip the chicken over so its skin facing up and gently create a pocket in between the skin and meat.
Put the butter in the pockets.
Season the top of the chicken with salt and pepper.
Transfer to the oven once its preheated and bake for 60, up to 75 minutes.
Once cooked, pour the barbecue sauce all over the chicken.
Return to oven until the sauce is caramelized; about 5 minutes.
Let rest for 10 minutes before serving.
Instructions
Preheat your oven to 375.
To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).
Season the inside of the chicken and then place it down on a roasting pan (so it’s skin-side up).
Flip the chicken over so its skin facing up and gently create a pocket in between the skin and meat.
Put the butter in the pockets.
Season the top of the chicken with salt and pepper.
Transfer to the oven once its preheated and bake for 60, up to 75 minutes.
Once cooked, pour the barbecue sauce all over the chicken.
Return to oven until the sauce is caramelized; about 5 minutes.
Let rest for 10 minutes before serving.
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Category: Main
- Method: Oven
- Cuisine: American