DIY Recipes: How to make Butterflied roast Chicken

Perfection is difficult to achieve, especially if you're trying to roast that chicken whole.

Roasted full chicken

Pulse Ghana

Try out this recipe to get that perfect roasted full chicken that you need.


1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)

2 tablespoons (30ml) light olive oil or other neutral-flavoured oil, such as canola or vegetable, divided

Salt and freshly ground black pepper (see note)

1 teaspoon (5g) baking powder (optional; see note)

2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savoury, or a mix (optional)

1 medium onion, roughly chopped (about 1 cup)

1 medium carrot, peeled and roughly chopped (about 1/2 cup)

1 medium rib celery, roughly chopped (about 1/2 cup)

1 bay leaf

1 cup (240ml) dry vermouth or sherry

1 teaspoon (5ml) soy sauce

3 tablespoons (45g) unsalted butter

2 teaspoons (10ml) juice from 1 lemon


  • Place oven rack in upper-middle position and preheat oven to 500°F (260°C). Using sharp kitchen shears, remove spine from chicken and cut spine into 5 to 6 one-inch-long pieces. Set spine aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone.
  • Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with the centre of the baking sheet and legs are close to the edge.
  • Drizzle chicken with 1 tablespoon (15ml) oil. Combine 1 tablespoon (15g) salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl.
  • Sprinkle all over the chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over the skin.
  • Roast chicken until thickest part of the breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.
  • Meanwhile, heat the remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken spine and cook, stirring frequently, until well browned, about 3 minutes.
  • Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes.
  • Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Reduce heat to maintain a simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains about 7 minutes.
  • Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
  • Remove chicken from oven, transfer to a cutting board, tent loosely with foil, and allow to rest 5 minutes before carving.
  • Serve.


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