Butter Roasted Flattie with Roasted Shallots
A round iron skillet is one of the most versatile kitchen tools. Here’s how you can roast a whole butterflied chicken in this pan, using only butter, chicken spice, and a splash of oil. Succulently tender and flavourful, like great chicken should taste!
- Serves: 4
- Recipe Category: Poultry: Chicken
- Products in this recipe:
You Will Need:
Method:
Place the empty pan in the oven whilst preheating the oven to 220 °C for 20 minutes.
Season the butterflied chicken all over with Chicken Spice.
Remove the pan from the oven (be sure to use well-insulated oven gloves for handling the hot pan) and swivel the oil in the pan.
Place the seasoned chicken, skin side down, in the hot pan.
Return the pan to the oven to roast the chicken for 5 minutes.
Now dot the butter around the chicken in the pan, and roast for a further 25 minutes.
Remove the pan from the oven, carefully turn the chicken over, and baste it all over with the buttery pan juices.
Return the pan to the oven, turning down the temperature to 200 °C, for another 15 - 20 minutes.
While chicken is in the oven start prepping the shallots.
Peel and halve the shallots, and place in a mixing bowl. In a small bowl mix the Flavour Bomb and oil then pour over the shallots. Toss to coat. Transfer to a baking sheet lined with baking paper, then roast for 20 - 25 minutes at 200 °C until tender and caramelised.
Remove the chicken from the oven and leave to rest for 10 minutes in the pan before serving warm or at room temperature.
Butter Roasted Flattie with Roasted Shallots
A round iron skillet is one of the most versatile kitchen tools. Here’s how you can roast a whole butterflied chicken in this pan, using only butter, chicken spice, and a splash of oil. Succulently tender and flavourful, like great chicken should taste!
- Serves: 4
- Recipe Category: Poultry chicken
- Products in this recipe:
You Will Need:
Method:
Place the empty pan in the oven whilst preheating the oven to 220 °C for 20 minutes.
Season the butterflied chicken all over with Chicken Spice.
Remove the pan from the oven (be sure to use well-insulated oven gloves for handling the hot pan) and swivel the oil in the pan.
Place the seasoned chicken, skin side down, in the hot pan.
Return the pan to the oven to roast the chicken for 5 minutes.
Now dot the butter around the chicken in the pan, and roast for a further 25 minutes.
Remove the pan from the oven, carefully turn the chicken over, and baste it all over with the buttery pan juices.
Return the pan to the oven, turning down the temperature to 200 °C, for another 15 - 20 minutes.
While chicken is in the oven start prepping the shallots.
Peel and halve the shallots, and place in a mixing bowl. In a small bowl mix the Flavour Bomb and oil then pour over the shallots. Toss to coat. Transfer to a baking sheet lined with baking paper, then roast for 20 - 25 minutes at 200 °C until tender and caramelised.
Remove the chicken from the oven and leave to rest for 10 minutes in the pan before serving warm or at room temperature.