Roasted Root Beer Butterflied Chicken

A tender roasted chicken with sweet and savory barbecue notes. This goes well with Day or Night Hashbrown Bake and Spicy Baked Beans.

All nutrition facts are AI generated and approximate.

Ingredients

• 4–5 lb whole chicken

Marinade

• 1 can root beer
• ⅓ cup avocado oil
• 2 Tbs molasses
• 1 Tbs crushed red pepper
• 1 tsp smoked paprika
• 1 Tbs salt
• 2 tsp black pepper
• 3 Tbs apple cider vinegar
• 1 tsp garlic powder
• 2 tsp onion powder

Directions

1. Remove chicken from packaging and discard neck and giblets (or use for something else).
2. On a large working surface, butterfly the chicken (see below).
3. In a large bowl or shallow dish, mix the marinade ingredients. Submerge the chicken in the marinade and cover.
4. Place in the refrigerator for 4–6 hours.

How to butterfly a chicken

1. Place the chicken breast side down. With kitchen shears, cut along each side of the spine from the top of the bird to the bottom.
2. Flip the chicken over and press hard on the center of the chicken to flatten.

Ready to cook

1. Preheat oven to 400°F.
2. Heat a large cast iron skillet over medium heat.
3. Using tongs, pull the chicken out of the marinade and into the skillet skin side down.
4. Sear until lightly browned, about 4–7 minutes.
5. Flip the chicken skin side up and ladle half of the marinade over the top of the chicken.
6. Bake for 40 minutes or until internal temperature is 165°F.
7. Let rest 10 minutes before carving and serving.

Notes

• Marinate 4–6 hours: That’s the sweet spot—long enough for flavor without softening the texture too much.
• Butterfly for even cooking: Flattening the bird helps it roast evenly and faster than a whole chicken.
• Sear skin side down: Start in the hot cast iron for crisp skin, then bake to 165°F.
• Rest before carving: Give it 10 minutes so the juices settle.
• Save the spine: Tuck it away for homemade stock.

Why This Works

• Spatchcocking: Removing the spine and flattening the bird evens out the thickness so white and dark meat finish together.
• Sugars that brown: Root beer and molasses caramelize in the heat for barbecue-like color and sweet-savory depth.
• Acid tenderizes: Apple cider vinegar in the marinade seasons and softens the meat throughout.
• Sear-then-bake: Starting skin side down in hot cast iron renders fat for crackly skin before the oven finishes the job.