Butterflied Roast Chicken

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Recipe from Atkins - Phase 1
Butterflied Roast Chicken
25 mins
1 hr 10 mins
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  • 4 pounds roasting chicken
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/8 teaspoon ground pepper
Set the cooking rack in the middle of the oven.
Heat oven to 450 degrees F.
Coat the bottom of a large roasting pan with olive oil or cooking spray. Remove the giblets from the chicken and rinse the cavity. Pat dry. With poultry shears or a sharp knife, cut down the center of the chicken's backbone (not the breast side). Open the chicken and flatten by pressing down on the breast. Cut away the backbone by making a vertical cut inch on either side of the original cut.
Rub the chicken with the oil and dust with salt. Sprinkle on the garlic powder and rosemary. Grind fresh pepper over the chicken to taste.
Place the chicken in a roasting pan, breast side up. Roast for 30 minutes. Cover the breast skin if necessary with foil. Cook for an additional 10 to 15 minutes, or until the juices run clear when pierced and the thigh meat registers 175 degrees to 180 degrees F on a meat thermometer.

nutrition information

Per Serving: cal. (kcal) 499, Fat, total (g) 35, pro. (g) 42, Percent Daily Values are based on a 2,000 calorie diet
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