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Crispy Butterflied Roast Chicken

Crispy Butterflied Roast Chicken Recipe

  • One 3½- to 4-pound chicken
  • Kosher salt and freshly ground black pepper
  • About ¼ cup dry white wine or dry vermouth, if needed (if making pan sauce)
  • ½ lemon, if needed (if making pan sauce)
  • 4 garlic cloves, unpeeled
  • 2 large or 3 small red bell peppers (1 pound total)
  • 2 medium tomatoes (8 ounces total)
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 2 thin slices rustic bread (each about ¼ inch thick and 5 inches across; about 1½ ounces)
  • ¼ cup slivered almonds
  • 2 tablespoons sherry vinegar
  • ¼ teaspoon piménton (smoked Spanish paprika)
  • ¼ teaspoon crushed red pepper flakes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 534kcal (27%)
Total Fat 36g (56%)
Saturated Fat 10g (52%)
Cholesterol 181mg (60%)
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars 0g
Protein 45g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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