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Feb 21, 2007 06:23 AM

Butterflied Chicken

Upon reading the post below on Roast Chicken I want to make one tonight. I do not have one of those broiler pans and was wondering if I could just put butterflied chicken directly on top of potatoes? Is this a bad idea? I am looking to use high heat say 425 or 450. I usually make the Zuni or Marcella versions and am looking to try something new.

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  1. No problem King. Did this last week. I LOVE roasted chicken and have at least 3 times per week.

    Couple of pointers.

    What pan are you placing the potatoes on? I use a rimmed cookie sheet.

    - The potatoes cut in 1/2" slices or wedges) will have a tendency to stick to the pan even though there will be a fair amount of chicken fat. The stickiness will come before the fat is rendered so consider a light oil on a paper towel trick or a little pam (i use the former).
    - I cut the back of the chicken versus the front. Then I open the bird and just need to snip the top of the breast bone so it lies flat on the potatoes. I also remove the fat around the bird's collar (at the top of the breast) as well as at the bottom of the thigh (at the point). There is aenough fat elsewhere in the bird. If you leave all of this fat there will be too much.
    - After 20-25 minutes at 425 (here's the trick) take the pan out of the oven. Place the bird on a plate and flip the potatoes. Them put the bird back on top of the potatoes for the rest of the roast.
    - When the chicken is done, remove it and place on your cutting board. Then look and see if the potatoes are swimming in chicken fat or have absorbed and browned. If the former, place the potatoes back in the oven for about 5 minutes to absorb and brown.


    1. If you didn't have any kind of rack or broiler pan, it would probably be fine just on the potatoes (the potatoes that were right underneath the bird probably wouldn't get crispy, but they'll still taste good). One other thing you can do, if you want to elevate the chicken just a bit for good air circulation, is tear off some aluminum foil-a foot or so-and roll it up so that it's like a foil stick. Do a few of these, and they will support the chicken, just keeping it off the bottom of the pan a bit. I do this when I make roast chickens in rental cabins and such (they never have roasting racks). You can scatter the potatoes around that, and then you won't have to remove the chicken if you want to flip the potatoes.

      3 Replies
        1. re: christy319

          i've done the butterflied chicken over onions and any available root veggies also. just toss the the cut-up veggies in a little oil and chopped herbs. i love that it all cooks a quicker than roasting a whole chicken.

          1. re: jem

            I was going to suggest that, too. It's good over carrots, onions, celery, and garlic as a "rack", too. I find them too oily to eat afterwards but it gives the chicken a nice flavor.