Get this super simple but delectable, juicy on the inside and crispy on the outside, roast chicken recipe! Butterflied and brined to give the perfect texture of the meat and skin and flavor that is bone-deep.
As promised from my last post, I am now sharing this unbelievably easy roast chicken recipe that has been part of our family's traditional Christmas Noche Buena or any special occasions. But don't let its simplicity fool you. It is so flavorful that you will find it hard to stop nibbling at the bones.
Instead of using an oven, this whole chicken was roasted using a Turbo Broiler. I am pretty sure though that this can also be done with an oven but tradition calls for a turbo broiler as it has been done in past years. I will try it in my gas-oven soon and will update this post as to the outcome.
I usually serve it with pan roasted vegetables like marble potatoes and carrots but you may also add some asparagus and green beans to make it more festive. It also comes with a dipping sauce or gravy that is made from the chicken drippings collected from roasting the chicken.
If you've read my last post, you will know the advantage (and instructions) of spatchcocking or butterflying and brining the chicken before roasting it. It gives you a more even or uniform roast chicken with really moist meat that also assures you that the flavors burrow its way bone-deep.
Butterflied Roast Chicken using Turbo Broiler
- 3 ½ pounds whole chicken (Click here for recipe) - butterflied and brined overnight
- 2-3 tablespoons butter (melted)
- dried parsley - for garnishing
FOR THE PAN ROASTED VEGETABLES:
- 2 tablespoons oil
- 2 tablespoons butter
- 2 medium carrots - cut into fries or wedges
- 3 cups marble potatoes - parboiled and cut into halves
- salt and pepper
FOR THE SAUCE/GRAVY:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup roast chicken drippings
- 1 cup water
- ground pepper
- salt (if needed)
- Set the turbo broiler to 250°C.
- Place chicken on top of the grill rack flat with the breast facing down. Brush with butter and cook for 20 minutes.
- Turn it over, skin-side facing up, and brush again with butter. Cook for another 20 to 30 minutes or until cooked and skin is crisp and golden.
- While waiting prepare the vegetables. In a pan over medium-high heat, add oil and butter. Add the carrots and parboiled marble potatoes. Season with salt and pepper. Cook for 7-10 minutes or until the edges are browned and cooked through.
- Arrange the vegetables on a large serving platter. Take the roast chicken from the turbo broiler and place on top of the vegetables. Sprinkle with dried parsley all over the chicken and veggies.
- Transfer the roast chicken drippings to a bowl and skim the fat off. Take 1 cup of the drippings and discard the rest or freeze for another time.
- To make the gravy, in a saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 minute. Add roast chicken drippings and water. Season with ground pepper and salt (if needed). Cook, stirring, until thickened and bubbling.
- Serve while hot.