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Herbed butterflied chicken seasoned with a blend of herbs and spices.

Herbed Butterflied Chicken

A crispy, fragrant roast chicken infused with bright thyme, rosemary, sage, and subtle spices, perfect for both weeknight dinners and special gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Rustic Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.4 kg chicken Choose a bird that is evenly sized for consistent cooking.
  • 8 pieces thyme sprigs, leaves picked Fresh thyme is recommended for brightness.
  • 2 pieces rosemary sprigs, leaves picked Use fresh for best flavor.
  • 1 small bunch sage Fresh sage adds a warm aromatic element.
  • 4 cloves garlic, crushed Crush or finely chop to release oils.
  • 1/2 tsp smoked paprika Use mild for subtle warmth.
  • 1 tsp fennel seeds, toasted and crushed Toast to enhance sweet anise flavor.
  • 1/2 tsp cayenne pepper Adjust to taste for desired heat level.
  • 1/3 cup extra virgin olive oil Good quality for flavor and crisping skin.
  • Freshly ground black pepper to taste Essential for seasoning throughout.
  • 1 tsp salt Measure carefully and adjust after resting.

Method
 

Preparation
  1. Preheat oven to 220 degrees C.
  2. Butterfly the chicken by cutting out the backbone using kitchen shears or a sharp knife, pressing the breastbone flat.
  3. Combine the herbs, garlic, spices, oil, salt, and pepper in a bowl. Bruise herbs with a spoon to release oils.
  4. Set aside one-third of the herb mixture for glazing.
  5. Rub the remaining mixture thoroughly over the chicken, ensuring it reaches under the skin.
  6. Place the chicken skin side up on a paper-lined roasting tray.
Cooking
  1. Roast chicken for 30 minutes or until golden and cooked through (juices should run clear or using an instant-read thermometer read 75 degrees C).
  2. Rest the chicken for 5 minutes, lightly covered with foil.
  3. Serve topped with the reserved marinade.

Notes

Let the rubbed chicken sit at room temperature for 15–30 minutes before roasting for even flavor penetration. For a crispy skin, consider a high-heat blast at the end of roasting.