Lemon Pepper Butterflied Roast Chicken

by Arnaud Mesureur May 28, 2017 1 min read

Lemon Pepper Butterflied Roast Chicken

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Lemon pepper butterflied roast chicken 

Butterflying is a technique butchers use to prepare meat so it’s uniform in thickness, this allows for quicker and even cooking. We cut the backbone out of the chicken which makes it flatter and more even to cook. Butterflied chicken is particularly delicious when roasted in the oven or grilled on the BBQ.   


1organic chicken, butterflied  

2 tbs butter (melted) 

3tbsofGewurzhaus’ Native Lemon Pepper Blend   


Roast vegetables  

2beetroots (washed, skin on cut into chunks) 

1sweet potato (washed, skin on cut into chunks) 

3leaves ofsilver beet (chopped into small slices)  

1tbsp olive oil 

1lemon, squeezed 

1 teaspoonsalt 

1 teaspooncracked pepper  


Preheat oven to 200C.  


Place the chicken in a large baking dish.Using a pastry brush,brush the chicken all over with the melted butter. Sprinkleand rubthe lemon pepper seasoning over the chicken. Place in the oven for 20 minutes on high, then drop temperature to 180C for an additional 20-30 minutes. Finally, increase the temperature to 200C to crisp up thebirds skin. Remove from oven and rest forto 10 minutes.  

Place beetroot and sweet potato in a baking dish.Dizzle with oil and a pinch of salt and pepper. Place in the oven and cook for 20-30 minutes or until golden. Squeeze the lemon juice over thesilverbeet and mix through the roasted vegetables in their last 3-5 minutes of cooking.  

Serve by placing the chicken on the vegetables anddizzling any pan juices over the top. Watercress can be added to serve. 

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