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Michael Weldon's crispy skin butterflied chicken

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Comfort food perfection! This butterflied whole chicken is a mouth-watering meal to feed the whole family.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes, + 10 mins resting time


  • 1 whole chicken
  • Olive oil, to drizzle
  • 2 garlic cloves
  • 330g jar whole roasted peppers (capsicum), drained
  • 1/4 cup (40g) dry-roasted almonds
  • 1/2 bunch thyme, leaves picked
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tsp white or red wine vinegar
  • 1 lemon
  • 2 bunches baby broccoli
  • Thyme sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Press down on the breastbone to flatten. Season cut-side with salt. Heat a drizzle of olive oil in a large ovenproof frying pan over medium heat. Cook the chicken, skin-side down, for 8-10 mins or until the skin is golden and crispy.
  2. Step 2

    Crush 1 garlic clove. Combine the capsicum, almonds, thyme leaves, extra virgin olive oil, a pinch of salt and the crushed garlic in a large jug or bowl. Use a stick blender to blend until smooth. Add the vinegar and stir to combine.
  3. Step 3

    Reserve three-quarters of the capsicum mixture in a bowl. Spoon the remaining capsicum mixture over the cut-side of the chicken. Roast for 20 mins or until the chicken is cooked through. Set aside for 10 mins to rest.
  4. Step 4

    Meanwhile, thinly slice the remaining garlic clove. Thinly slice half the lemon crossways. Heat a drizzle of olive oil in a large frying pan over high heat. Add the sliced garlic and cook for 1 min or until golden. Add the baby broccoli and cook for 1-2 mins. Season with salt. Add the lemon slices and toss until heated through.
  5. Step 5

    Cut the chicken into pieces. Arrange chicken over a serving platter and drizzle with any pan juices. Spoon over some of the reserved capsicum mixture and sprinkle with thyme sprigs. Serve with baby broccoli mixture, remaining capsicum mixture and remaining lemon half.