This restaurant-inspired recipe transforms a whole chicken into a succulent and flavorful dish. Follow these steps to create the tastiest butterflied chicken, paired with sautéed potatoes and vegetables.
Ingredients
- 1 whole chicken (about 2 kilos), butterflied
- 1 pinch of salt
- 1 pinch of black pepper
- 200g unsalted butter
- 12 garlic cloves
- 1 tablespoon unsalted butter (for frying)
- 30ml soy sauce
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 teaspoon sweet paprika
- 30ml white vinegar
- 500g medium peeled potatoes
- 2 onions, cut into small pieces
- 1 red bell pepper, cut into strips
- 1 teaspoon salt (for potatoes)
- 1 pinch of black pepper (for potatoes)
- Parsley to taste
- 1 teaspoon sweet paprika (for potatoes)
Instructions
Preparing the Chicken
- Butterflying the Chicken: Start by cutting the whole chicken in half to butterfly it. Lay it flat on a cutting board.
- Seasoning the Chicken: Sprinkle a pinch of salt and black pepper on both sides of the chicken. Use your hands to spread the seasoning evenly.
Adding Butter
- Preparing the Butter: Poke several holes in a 200g stick of unsalted butter using a fork. Squeeze the butter onto the chicken and spread it all over on both sides.
Cooking the Chicken
- Garlic Preparation: In a skillet over medium to low heat, melt 1 tablespoon of unsalted butter. Add 12 garlic cloves and stir until golden brown. Set the garlic aside.
- Frying the Chicken: Place the butterflied chicken in the skillet and fry for 5 minutes on each side until golden brown.
Preparing the Sauce
- Mixing the Sauce: In a small bowl, combine 30ml soy sauce, 2 tablespoons ketchup, 2 tablespoons mustard, 2 tablespoons honey, 1 teaspoon sweet paprika, and 30ml white vinegar. Mix until well combined.
Baking the Chicken
- Saucing the Chicken: Spread the sauce evenly over the chicken, making sure to coat both sides.
- Baking the Chicken: Transfer the chicken to a baking tin lined with non-stick baking paper. Cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for 40 minutes. Check occasionally, as baking times may vary.
Preparing the Potatoes
- Cooking the Potatoes: In a medium saucepan, add 500g medium peeled potatoes and enough water to cover them. Cook on medium to low heat for 20 minutes until tender.
- Sautéing Vegetables: In a skillet over medium heat, add a drizzle of oil. Add 2 chopped onions and 1 red bell pepper cut into strips. Stir until slightly wilted.
- Combining Potatoes and Vegetables: Add the cooked potatoes to the skillet. Season with 1 teaspoon salt, a pinch of black pepper, and parsley to taste. Stir until well combined.
- Final Seasoning: Add 1 teaspoon sweet paprika and stir again.
Serving
- Serving the Dish: Serve the baked chicken with the sautéed potatoes and vegetables. Enjoy the flavorful and tender chicken!
Enjoy this incredibly tasty butterflied chicken recipe with your family and friends. Sharing this recipe helps spread the joy of cooking. Don’t forget to leave a comment with the name of your city; we’d love to hear from you and leave a heart in return. Happy cooking, and see you in the next recipe!
This recipe combines the rich flavors of butter and a savory sauce to create a delightful chicken dish. Paired with sautéed potatoes and vegetables, it makes for a complete and satisfying meal. Enjoy!
