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Butterflied Roasted Chicken Recipe | Roast Chicken Breast

A skillet with beautiful butterflied roasted chicken and vegetables.

If you thought the classic chicken dinner couldn’t be made any better, think again! This butterflied roasted chicken recipe gives your family an incredible meal packed with mouthwatering chicken and incredible roasted vegetables.

Butterflied Roasted Chicken Recipe

Prepare to make a roasted chicken!

Ingredients you will need:

  • 1 whole fryer chicken, butterflied
  • 1/4 C. balsamic vinegar
  • 1/4 C. fresh thyme
  • 2 t. Rada Garlic Lemon Pepper Seasoning
  • 2 t. Rada Burger & Fry Seasoning
  • 1 orange, thinly sliced
  • Vegetables of choice (we used red potatoes and red onions)

Preheat your oven to 400°. Remove the backbone of fryer chicken with kitchen shears.

Jess uses scissors to cut open a fryer chicken.

Pat the chicken dry. Liberally season the entire chicken. Be sure to place seasoning under the skin.

Jess adds spices to the chicken underneath the skin.

Sear chicken skin side down in pan over medium-high heat for 3 to 4 minutes. Lay fresh thyme in cavity of bird. Flip and sear another 3 to 4 minutes.

Jess turns over a cooking chicken.

Layer on orange slices and balsamic vinegar. Add vegetables of your choice around the chicken. We used red potatoes and red onions. Bake for 45 to 60 minutes or until leg juices run clear.

Jess adds orange slices to chicken.

Allow 15 minutes to cool. Serve and enjoy!

A beautiful butterflied roasted chicken with orange slices, red potatoes, and onions.

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Butterflied Chicken Breast Video Recipe


Start Video Transcript

Hi there! Jess in the Rada Kitchen. Thanks for joining me. Today we are going to whip up a super-easy appetizer and it’s one of my favorites that we always get when we go out for Chinese food. We are going to make a baked version of a crab meat Rangoon with just a handful of ingredients and a small amount of time. Let’s go ahead and prep some vegetables.

Just a few ingredients to prep. We’re going to start with 2 green onions that we’ll thinly slice, and then our garlic. In our bowl we started with 1 package of low-fat cream cheese and of course we added scallions and garlic. To this I’m going to add about ¼ cup of homemade mayonnaise. On top of that we’ll add low sodium soy sauce and a little bit of rice wine vinegar. And lastly, our crab meat. We’re going to use about 8 ounces. Use the good stuff if it’s available to you, otherwise you can use the imitation kind. Just make sure it’s all chopped up. And give it a good stir.

Here I have a pan that’s ready for some mini-muffins. I’m just going to spray this with some extra virgin olive oil spray. And then we’re going to take our wonton wrappers. We’re just going to tuck those in to the little muffin tins and work your way across. Once you have the wonton wrappers pressed into their tins you’re going to spray them 1 more time so that the edge crisp up in the oven. Now let’s go ahead and fill it.

I have about a tablespoon here and we’re just going to go ahead and drop our filling in and work our way across. So we’re going to place our wontons in the oven at 350 degrees for about 20 minutes or until the edges are golden brown. So here we have our crab rangoons out of the oven. We’re just topping those with a few slices of green onions. We can serve these with sweet and sour sauce or some sweet chili.

So as promised, with just a handful of ingredients and a short amount of time, we have these adorable crab rangoon cups. Thank you so much for joining me today. Be sure to check us out at and to subscribe to our YouTube channel for more great recipes just like this one.

End of Video Transcript

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Butterflied Chicken
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