Red Curry Roasted Butterfly Chicken

Butterfly chicken is a great cut for weeknights as it’s faster to cook. Using spice paste is a brilliant shortcut to a creating a dinner that is utterly delicious and very simple to prepare. I love serving this roasted chicken with rice noodles and steamed Asian greens. It’s also fabulous with cauliflower rice or konjac noodles for a lower carb option.


1 Bird & Barrow Free Range Naked Butterfly chicken

120g red curry paste

400g can coconut milk

¾ cup chicken stock

Zest and juice of 1 lime

To garnish (optional): finely sliced spring onion, fresh coriander leaves, lime wedges


  1. Pre heat oven to 180°C.
  2. Place the chicken in an oven-proof dish with high sides.
  3. Whisk together the curry paste, coconut milk and chicken stock plus lime juice and zest. Pour this over the chicken. Roast chicken for 1 hour and 15 minutes or until the juices run clear when cut at the thickest part of the thigh . Baste at least 4 times with the liquid during the cooking process.
  4. Serve immediately with noodles or rice and some steamed greens.