Broiled, Butterflied Chicken

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I've tried many a way to roast a chicken, believe me. None of them, and I mean NONE OF THEM comes close to this recipe! Quick, easy, and simply delicious, AB has hit a grand slam with this dish. I paired mine with some yukon gold smashed potatoes and a garden salad featuring the chicken drippings vinaigrette Alton talks about in this episode. Soo, sooo good. Perfect for a quick weekday meal, but good enough to make somebody think you spent 8 hours in the kitchen.

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I am almost at a point, I only make/cook Alton's recipes.

I had a whole chicken from an organic farm, didn't know what to do and came across this recipe. I never butterflied a whole chicken so the video that a previous poster recommended helped me a lot.

Regarding cook time, I think it's normal that it changes from oven to oven. Some broilers are electric and if you have an ancient oven like mine, it's direct fire. So I put it on the lowest rack and first tried 10 minutes, then another 10... until I reached 165. I made rice with the stock of the backbone and extra skin and fatty parts. So yummy and looks great on the serving plate.

The only reason I gave this recipe a 4 rating is the wine sauce... Took unnecessarily long to make it, and I am not much of a sauce person. So if you like simple, rotisserie chicken, don't waste time on this sauce.

Note: If you have truly organic chicken (free range, not factory organic , it will take about 40-50 minutes on low broil.

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Excellent chicken, evenly cooked, and with wonderful flavors. We will definitely make again.

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I prepare butterflied chicken a lot, but I have never done it in the oven on broil. I was a little skeptic at first, especially as I did not see the recipe prepared on TV. But I love Alton. Anyway, thankfully I didn't put the rack at 8" but rather 11". Followed the recipe to a tee. End result, the chicken was too done on both sides and raw in the middle. The seasoning under the skin was way too much lemon zest. I could have put it in the oven on bake for another half hour, but just ended up throwing the whole thing out--I was really disappointed. That's a first with one of Alton's recipes.

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During grilling season I butterfly and charcoal grill at least a chicken a week. I just cooked it under my broiler last night and it is always so juicy. Takes longer than 30 minutes but not nearly as long as traditional roasting. I stay away from seasoning under the skin for the benefit of my picky 5 year old. As always, AB is the MAN!!

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I plan on making it again, however there is a trick to making certain that the legs are done cooking at the same time as the breast. Currently, I don't have the answer to that.

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I can't even cook, but when this came out I was amazed at myself! This is the best recipe, so easy to make!!! I used Merlot, and it was the most fabulous jus sauce ever.

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This may be the best jus I've ever smelled for a chicken (or just about anything. One thing I added to the cooking veggies was about a tablespoon of chopped flat-leaf parsley. I'd recommend separating the thighs and legs from each other and the breasts to ensure even cooking, and the cooking time seems quite short (unless you've got one skinny chicken! Don't be afraid to use a small food processor for the paste, to make sure there aren't whole peppercorns under the skin, and to finish the jus add one and a half tablespoons of low-moisture unsalted butter (don't forget to taste it to adjust salt and pepper seasonings. It smells like it has mushrooms in it, it's very rich and wonderful. I know it's troublesome to have to adjust cooking times, but every oven seems to be different. I used this recipe to give my neice a cooking lesson she could use to impress any hungry friends, and now she wants to make it tomorrow night, too!

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Make sure you like lemon before cooking this one. I like the rub under the skin of the chicken. I've done the same thing to turkey and it turned out very tasty.

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Alton did it again! Every time I make this recipe it comes out moist and delicious... you know anything Alton does turns out delicious.