Sinfully Spicy Butterfly Roast Chicken

Since I have been working beyond full time, it has become such a time saver to have meal prep done as far in advance as my patience and energy level allow! One of the most versatile and easiest things to make into “micro meals” is a roast chicken.  I use it in everything from white chicken chili soup, Cajun chicken pasta, or in a Waldorf chicken salad.  One method I find which yields the most moist and flavorful leftovers, is to butterfly and roast.  I do this with my mix of a sinfully spicy house blend spice mix, and roast on a sheet pan lined with a baking rack.  The chicken is cooked in a 400 degree oven for an hour or until the internal temperature reaches 165 degrees Farenheit.  I then let the chicken rest, tented under foil for about 15 min. before slicing and storing accordingly.

     If I am feeling extra fiery I will chop the veggies and store them with the portioned chicken or in the case of the chicken salad I will dice the meat and place in a container and continue with making the salad.  Any help I get to jump-start dinner is a blessing I welcome, as it allows for healthier food options when me or my family are famished, less dining out, and less stress for food planning after a hectic day at the shop! Win-win.


Susan xoxo

Sinfully Spicy Butterfly Chicken

  • Servings: 4-5
  • Difficulty: easy
  • Print

A simple way to prepare micro-meals for busy weeknights!



  • One 5lb. fryer chicken. backbone removed, and and butterflied.  Pat dry.
  • Rub generously with the *Sinfully spicy house blend…as follows:
  • Kosher salt, Cracked black pepper, Chinese 5 spice, Chili powder, Chipolte chili powder, Basil, Thyme, and a tsp. of Light Brown sugar. combine and dry rub chicken front and back.
  • Place on baking sheet lined with rack, skin side up
  • Roast for one hour or until juices run clear or instant read thermometer reaches 165 degrees Farenheit.  Let rest for 15 min, and slice and eat or store for easy weekday meals.


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