top of page

Juicy Lemon and Herb Butterfly Chicken.

A promising mouthwatering blend of citrusy tanginess and savoury spices, perfect for a satisfying meal any day of the week.

By: HomeFindss kitchen


Lemon and Herb Butterfly Chicken
Lemon and Herb Butterfly Chicken


  • 1 whole chicken (about 3-4 pounds), butterflied

  • 2 lemons, thinly sliced

  • 4 cloves of garlic, minced

  • 2 tablespoons of olive oil

  • 2 teaspoons of salt

  • 1 teaspoon of black pepper

  • 1 teaspoon of paprika

  • 1 teaspoon of dried thyme

  • 1 teaspoon of dried rosemary

  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C).

  2. In a small bowl, mix the minced garlic, olive oil, salt, black pepper, paprika, thyme, and rosemary to create a paste.

  3. Place the butterflied chicken on a baking sheet or roasting pan, skin side up.

  4. Rub the spice paste all over the chicken, making sure to get it into all the nooks and crannies.

  5. Arrange the lemon slices on top of the chicken, overlapping them slightly.

  6. Transfer the chicken to the preheated oven and roast for about 45-55 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

  7. Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes.

  8. Garnish with chopped fresh parsley before serving.

  9. Carve the chicken into pieces and serve with your favourite side dishes. Enjoy your delicious Lemon and Herb Butterfly Chicken.



bottom of page