Preheat oven to 400°F (204°C). Make sure the oven rack is moved to the middle.
Rinse and pat dry the chicken, then remove the butcher’s twine if present. Turn the chicken, breast side down, and cut along each side of the backbone with a sharp kitchen or poultry shear. Use the neckbone as a guide by cutting on each side of the spine until you have removed the backbone with neckbone attached. Save this in a freezer bag to include it in a broth later. Turn the chicken over and press on the chicken to flatten it.
Add root vegetables to a heavy-duty roasting pan. Peel the papery outer layer of a whole garlic bulb. Cut a 1/4 inch from the top of cloves with a sharp knife and place the bulb in the corner of the roasting pan on top of the vegetables—season vegetables with salt, ground black pepper, and extra virgin olive oil.
In a small heatproof bowl, melt unsalted butter for 30 seconds in the microwave. Stir in salt, ground black pepper, rosemary, garlic, and paprika powder. Brush butter mixture all over the butterflied chicken and place chicken on the vegetables. Make sure the wings are pointing towards the legs.
Roast chicken and vegetables (uncovered) on the middle oven rack at 400°F (204°C) for 45 minutes or until the chicken’s internal temperature reads 165°F (74°C) when checked with a food thermometer.
For the gravy
Transfer the chicken onto a cutting board and allow it to rest for 10 minutes so that the juices can reabsorb back into the meat. Meanwhile, scoop vegetables into a serving dish.
Pour excess drippings from the roasting pan through a strainer into a small saucepan. Remove the garlic cloves from the bulb you roasted and add them to the saucepan. Add water, salt, sugar, and bring everything to a boil on high heat.
In a small bowl combine cornstarch with water then whisk the slurry into the gravy until it thickens.
You can serve the chicken with just root vegetables and gravy or add a rice or noodle side.
Do I need a special tool to butterfly the chicken?No, you do not. I used a poultry shear since that is a tool I already have on hand, but you can use a regular kitchen shear, which will still cut through the chicken backbone.
Roasted Butterflied Chicken with Rosemary-Garlic Butter and Root Vegetables https://sweet2savoury.com/recipes/main-course/roasted-butterflied-chicken-with-rosemary-garlic-butter-and-root-vegetables/ February 22, 2022