Butterfly chicken, also known as spatchcock chicken, is a wonderful way to prepare a whole chicken for even cooking, juicy meat, and crispy skin. By removing the backbone and flattening the chicken, it roasts faster and more evenly compared to traditional whole-roast chicken. When paired with roasted vegetables, this dish becomes a hearty and nutritious meal suitable for family dinners, holidays, or weekend gatherings. In this article, we’ll walk through the full recipe step by step, share health tips about the ingredients, and give you practical serving suggestions.

Ingredients

For the Chicken

• 3200g (3.2kg) whole chicken

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon cayenne pepper

• 1 tablespoon crushed bouillon cube

• 1 tablespoon paprika

• 2 teaspoons salt

• Cooking oil

• ½ stick of butter, sliced

• 1 tablespoon of the spice mix

For the Vegetables

• 2 russet potatoes

• 3 carrots

• 1 whole red onion

• 5 garlic cloves

• Sweet red and yellow bell peppers

• Fresh thyme sprigs

Instructions

1. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it.

2. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken dry with paper towels.

3. Mix one tablespoon of the spice mix with the butter and set it aside.

4. Drizzle the chicken with oil, sprinkle some spice mix over it, and massage it in thoroughly. Squeeze fresh lemon juice over the chicken. Cover and marinate overnight or longer for maximum flavor.

5. Preheat the oven to 400°F (200°C).

6. Prepare the vegetables by washing and cutting the potatoes and carrots into even-sized pieces. Peel and quarter the red onion. Peel the garlic cloves.

7. In a large baking pan, arrange the vegetables. Drizzle them with oil, sprinkle with some spice mix, and toss to coat. Add fresh thyme sprigs for flavor.

8. Place the butterflied chicken on top of the vegetables. Brush the chicken generously with the spiced butter you prepared earlier. Sprinkle the remaining spice mix evenly over the chicken.

9. Bake in the preheated oven for 45–60 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the meat. Stir the vegetables halfway through cooking for even browning.

10. Remove the chicken from the oven and let it rest for 10 minutes before serving. Enjoy with the roasted vegetables.

Health Benefits of Butterfly Chicken with Vegetables

Chicken

Chicken is a great source of lean protein, which is vital for muscle growth, repair, and overall energy. It also provides essential vitamins like B6 and niacin, which support metabolism and brain health. Choosing to roast chicken instead of frying helps reduce unhealthy fat intake while keeping the meal flavorful.

Garlic and Onion

Garlic and onion are packed with antioxidants and compounds that help fight inflammation, lower cholesterol, and improve heart health. They also add depth of flavor without extra calories.

Spices

Paprika, cayenne pepper, and thyme not only enhance taste but also promote digestion and improve circulation. Turmeric and paprika are rich in antioxidants that help the body fight free radicals.

Vegetables

Potatoes provide energy-rich carbohydrates, carrots are loaded with beta-carotene (good for eyesight), and bell peppers are excellent sources of vitamin C for immunity. Combined with onions and garlic, the vegetable mix adds fiber to aid digestion and maintain a healthy gut.

Cooking Tips for Perfect Results

• Always pat the chicken dry before roasting to ensure crispy skin.

• Marinate overnight for maximum flavor penetration.

• Use a meat thermometer to check doneness (165°F/74°C at the thickest part).

• Stir vegetables halfway through cooking to prevent uneven roasting.

• Add extra vegetables like zucchini or broccoli for more nutrients.

Serving Suggestions

This butterfly chicken with roasted vegetables makes a wholesome main dish. Serve it with a side of fresh green salad, whole-grain bread, or steamed rice for a balanced meal. For a lighter version, pair it with roasted sweet potatoes instead of white potatoes. It’s perfect for Sunday family dinners or holiday gatherings.

Conclusion

Butterfly chicken is not only a flavorful way to prepare a whole chicken but also a healthy choice when combined with roasted vegetables. The balance of lean protein, fiber-rich vegetables, and heart-healthy spices makes this recipe both delicious and nutritious. Try it at home and enjoy the perfect blend of crispiness, juiciness, and vibrant flavors.