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Butterflied Roasted Chicken


1 Small clean chicken (Max 1.5 kg)

3 Lemons.

1 Oregano bush.

1 Mint bush.

2 spoons of coriander seeds.

1 Sliced Onion.

Sea salt.


3 spoons of honey.

200ml of Olive oil.

3 or 4 cloves of garlic.

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The Städler Made Outdoor Oven May not but be the biggest oven out there, but it sure as hell can roast some chicken. If you like to roast a chicken in your oven, you will need to butterfly it this way so it will fit inside the oven, it helps to evenly cook al the meat as well.  The way you do this is easy, get yourself some meat scissors or a sharp kitchen scissors, then cut away the backbone from the middle of the chicken. Make sure you cut right along the bone.

Turn the chicken over and press with the palm of your hand on the middle of the chest until you feel it break. Fold the chicken open like a butterfly and lay it down flat.

For the marinade, squeeze the juice of 1.5 lemons over the mortar and add +/- 100 ml of olive oil a bit of white wine and the honey.

Cut the oregano and half of the mint finely. Put them in the mortar together with the 3 or 4 cloves of garlic, coriander seeds, pepper, and salt. Crush and grind whole into a binding mixture. Cut the rest of the lemon into thin slices and put them in the oven dish. Pour olive oil and honey over the lemons and place the chicken on top.

Massage the chicken with marinade and finally put a few lemon slices on top along with the onions.  You can place the rest of the mint on the side of the chicken and some extra olive oil over to protect the ingredients a bit against the heat.

Now you’re ready for some serious roasting. Place the chicken inside the oven for +/- 30 minutes at a temperature between 240 and 290°C

In between, take the tray out and check if the chicken is well cooked, if necessary turn a number of times, and to make it extra juicy, pour some of the liquid on top and put it back in the oven.

Chicken is ready!

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