- 4
- 10 mins
- 55 mins
Ingredients
- 1 (3 1/2-4 pound) chicken
- Salt and pepper, to taste
- 2 tablespoons unsalted butter, softened
- 1 1/2 teaspoons curry powder
- 2 bunches sage
- 2 springs rosemary
- 4 garlic cloves
Preparation
Step 1
Instructions
Preheat the oven to 425°F.
Rinse and pat dry the chicken, then place it on a cutting board breast side down. With kitchen shears, carefully cut from the neck down to the tail on both sides, and cut out the backbone. Flip the bird over so it's breast side up, then press firmly on the breast until you hear a crack and the chicken flattens. Tuck the wings back and salt and pepper the open part of the chicken. Rub 1 tablespoon of the softened butter all over the chicken, then sprinkle the curry powder evenly over the chicken and season with salt and pepper. Carefully pat down the seasonings a bit.
Place the sage, rosemary, and garlic on a rimmed baking sheet, and carefully lay the chicken on top, breast side up. Roast for 45 to 50 minutes or until the juices run clear when the chicken is pierced with a fork. Halfway through cooking, add the remaining 1 tablespoon butter in small pats.
Let the chicken rest for 10 minutes before carving and serving.
Instructions