Kids Eat by Shanai

Simple recipes that are fun, easy and mostly healthy food for kids

Butterflied Roast Lemon Chicken

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Butterflied Roast Lemon Chicken in an Asian style marinade and an amazing Lemon Sauce.

Butterflied Roast Lemon Chicken recipe | Kids Eat by Shanai #lemonchicken #easydinner #healthy

Butterflied Roast Lemon Chicken

Butterflying chicken is my new favourite roast, it cooks so much quicker and a lot easier to carve.  This recipe was inspired by Damn Delicious’s Asian Style Chicken Nuggets with Lemon Glaze.  We had this roast for lunch, saved some of the meat to make my Oven Baked Chicken Tacos for dinner tomorrow night and used the scrappy bits of chicken to make a creamy coconut chicken soup (recipe to come!) . If I had managed to get an organic chicken I would have then also made Chicken Bone Broth, but this was just a free range bird, will wait on the broth for when I get organic.  Buying a whole chook really is so versatile and a whole lot cheaper than choosing specific cuts.

Butterflied Roast Lemon Chicken recipe | Kids Eat by Shanai #lemonchicken #easydinner #mealprep

I got my butcher to butterfly the chicken for me but you could also do it yourself. 

Step 1

Place the chicken, breast-side down so the back is facing up and the drumsticks are pointing towards you.

Step 2

Using sharp kitchen scissors, cut closely along each side of the backbone. Remove and discard the backbone.

Step 3

Turn the chicken over, and press down firmly on the breastbone to flatten the chicken.

Butterflied Roast Lemon Chicken recipe | Kids Eat by Shanai #lemonchicken #easydinner #mealprep

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Butterflied Roast Lemon Chicken recipe | Kids Eat by Shanai #lemonchicken #easydinner #mealprep

Butterflied Roast Lemon Chicken

  • Yield: 4-6 1x
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Description

Butterflied Roast Lemon Chicken in an Asian style marinade and an amazing Lemon Sauce.

Ingredients

Scale
  • 1 whole chicken, cut down the backbone
  • 1 tablespoon olive oil
  • 1 lemon sliced

MARINADE

  • ¼ cup apple cider vinegar
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 cloves garlic, finely diced
  • 2cm piece ginger, finely diced

LEMON SAUCE

  • ¼ cup apple cider vinegar
  • ¼ cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon cornflour

Instructions

In a bowl whisk together vinegar, soy sauce, mirin, sesame oil, garlic and ginger.  Place chicken in a non reactive dish and pour over marinade.  Place in fridge for an hour occasionally spooning the marinade over the chicken.  After an hour take chicken out of fridge and place on bench for 30 minutes before cooking.

Pre heat oven to 180°C.

Heat the oil in a large flameproof roasting pan over medium-high heat.  Add chicken, breast-side down. Cook for 5 mins, turn and cook for a further 5 mins.  Add lemon slices to pan and place in oven to roast for 40 minutes or until juices run clear.

In a small saucepan add the lemon sauce ingredients over medium-low heat.  Bring to the boil and allow to simmer for 2 minutes to thicken.

Allow chicken to rest out of the oven for 10 minutes, then pour over the sauce and serve.

Notes

Ask your butcher to butterfly the chicken for you.  Butterflying the chicken allows it to roast more quickly and evenly.

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