Butterflied Roasted Chicken With Lemon-Butter Sauce







Butterflied roasted chicken covered in a lemon-butter sauce creating a tender and juicy meal that is  so easy to prepare and it’s super delicious!


*1 whole chicken
*1 tsp dijon mustard
*3 tbsp olive oil
*1 tbsp oregano
*1 tsp garlic powder
*salt & pepper

For the lemon – butter sauce:
*2 tbsp . Butter
*1 Clove Garlic, minced
*2-3 tbsp all purpose flour
*1 1/2 cup chicken broth
*1 Lemon, zest and juice
*Kosher Salt and Black Pepper, to taste

*grated Parmesan





Preheat oven to 200°C.
Wash chicken and pat dry with paper towel. Using kitchen scissors, cut along both sides of the backbone and remove the bone.

Turn chicken over and place skin-side up on a clean surface. Using hands press down firmly to flatten.

Make the sauce:
Melt butter in a medium saucepan and add the garlic. Saute for 1 minute, then whisk in the flour forming a roux.
Gradually add in the chicken broth, whisking as your pouring so as not to form lumps.
Next, add in the lemon zest and juice. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.
In a small bowl mix the Olive oil, mustard, salt, pepper, oregano and garlic. Rub all over the chicken, then place the chicken in a roasting pan and roast at 200°C for around 45 minutes, or until cooked through.

When ready , place the chicken on a platter. Drizzle with lemon-butter sauce, sprinkle with parmesan cheese and serve.




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