If you’re seeking the ultimate recipe for overstuffed chicken packed full of flavor, look no further. In this post, we’ll guide you through creating a Butterflied Roasted Chicken with Quick Jus recipe, that is incredibly delicious, super juicy, and not to mention simple and quick. Whether you’re meal planning or cooking a fanciful dinner, this recipe will meet and exceed all your expectations.
What is Butterflied Roast Chicken?
Before we dive into the recipe, it’s important to understand a few basic terms. A Butterflied or Spatchcocked Chicken is a whole chicken that has had its backbone removed and flattened. This ensures an even cook, resulting in a perfectly tender and juicy bird, every time.
Why Quick Jus?
A quick jus is a flavorful, rich sauce made from the chicken’s juices. This condiment complements the roasted chicken exquisitely, by enhancing its flavor, without overpowering it.
Ingredients
Here is all you need to make the Butterflied Roasted chicken with Quick Jus:
- 1 whole chicken (3 to 4 pounds)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 lemon, halved
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 cup chicken stock
- 2 tablespoons unsalted butter
Preparation
Follow these steps to prepare a savory Butterflied Roasted Chicken with Quick Jus:
- Preheat your oven to 450°F (230°C).
- Using kitchen scissors, remove the backbone of the chicken. Flip the chicken over and press it firmly to flatten.
- Season the inside and outside of the chicken with salt and pepper.
- In a roasting pan, heat the olive oil. Add the chicken, skin-side down, and cook for about 10 minutes until browned.
- Turn the chicken over, squeeze the lemon halves over, and add the garlic and thyme. Place the used lemon halves in the pan alongside the chicken. Roast for about 30-40 minutes, or until the chicken is cooked through.
- Remove the pan from the oven and transfer the chicken to a cutting board. Let it rest for about ten minutes before carving.
- Meanwhile, place the roasting pan on the stove over medium heat. Add the chicken stock and bring to boil, scraping the bottom of the pan to incorporate any bits stuck to it. Whip in the butter to thicken the jus and pour into a sauce jug.
- Carve the chicken, serve with the Quick Jus on the side.
This Butterflied Roasted Chicken with Quick Jus is sure to become a favorite at your dinner table. It’s the kind of comforting, homey dish that everyone loves. The bonus? It’s cost-effective and simple enough for a weeknight dinner, yet impressive enough for a weekend feast. Enjoy this next-level roast chicken recipe that will leave you licking your fingers, and wanting more!
