Butterflied Roast Chicken with Lemon and Oregano…



Did you know that butterflying your chicken saves half the cooking time? Yep so you have this succulent roast chicken dinner ready in only 30-35mins What! Yes its true, I remember watching a Donna Hay Latest Programme ‘Basics to Brilliance’ not so long ago where she shared this time saving tip and I hardly cook it any other way now. There is another tip to keep it juicy, I’ll add it in the recipe. I have paired it with an amazing simple and equally as tasty Freekeh Pilaf. Which I will post on blog some time soon, so back to the chook.




To butterfly the chicken cut the chicken along each side of the back bone, the spine and discard. lay it out flat on a chopping board skin side up and press down on the back of the chicken you should here a crack then you know it is completely laid out flat. Season the chicken, I used crushed garlic, paprika, salt and pepper and sprigs of fresh rosemary, coat with extra virgin olive oil. Place some slices of lemon in a roasting dish with some fresh oregano sprigs. Lay the chicken on top then add some extra oregano on top. Now here is the tip, add 1  1/2 cups of dry white wine to the roasting dish and place in the middle rack of your oven for 30-35mins or until the juices run clear but for an average size chicken this should be about right. Wa-lah! you have a delicious roast chook dinner in no time at all.




Butterflied Roast Chicken with Lemon and Oregano

  • Servings: 4
  • Difficulty: easy
  • Print

*Refer to blog on how to butterfly a chicken


1 whole chicken

1 lemon

Fresh rosemary and oregano sprigs

2 cloves crushed garlic


Salt and Pepper

Olive oil

1 1/2 cup dry white wine


  1. Preheat oven to 200’c
  2. Butterfly chicken
  3. Season with garlic, paprika, rosemary, salt and pepper and drizzle with olive oil rub the seasoning into the chicken
  4. Slice lemon into thick slices and place in a roasting dish with sprigs of fresh oregano
  5. Lay the butterflied chicken flat on top of lemons adn add extra oregano on top
  6. Add wine to the roasting dish
  7. Place in middle rack of the oven
  8. Cook for 30-35 mins until juices run clear



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