Butterfly Roast Chicken with Chilies and Herbs and 4 other techniques

 photo 3-29_zps78389ec0.png

So here is the last video we shot with Seabiscuit Films and if you guys really liked the series (where you can actually see my face and not just my hands), please let us know. Even if you have any other fresh ideas that we can do for our videos, please suggest it, it just has to relate to food.

Roast Chicken for me is a staple that every home cook should have in his repertoire. When you are famished and just want to eat a hunking piece of meat. Tearing off the leg of a steaming, fresh out of the oven bird, is something quite beautiful. When you have about 4 people over and don’t really have time to make anything else, a roast is always a quick go to, no fuss solution. When you are sad and don’t really feel like doing, roast a farm chicken and serve it with chunky mashed potatoes drizzle with a little butter and herbs; i guarantee that you will eventually feel better.
It is probably one of the most common dishes, definetely not the most creative, but always a soulfoul experience.

 photo 2-45_zps4e2b8acc.png

There are hundreds of techniques used to make the perfect roast. Some people simply put it in the oven, others cook it hard, some slow, others marinate, some don’t, its a long long list.
But here are my 4 favourite ways to roast the perfect chicken and i feature one of these ways in the video.

Ingredients are basically the same, the techniques and quantities vary.

As much as possible use farm bred organic chicken. They are much more flavourful. Even when you suck on the bones, they taste differently.

– The Perfect Roast: Rub the chicken generously with salt and pepper (outside and inside the cavity) and leave in the fridge uncovered for one or two days, this will ensure an amazing crispy skin. Don’t be afraid. Bring it to room temperature. Make small incisions beath the skin and stuff with tsps of butter each time. (you can mix the butter with herbs for more flavour). Stuff the Cavity with 4 tbsps of butter, some fresh thyme and one lemon (poke with holes). String the bird together. Put in a hot oven (250 c.) for about 5mins, then bring down to 180 and cook for about an hour or until your thermometer tells you it’s ready. Rest with foil 10mins.

– The Sous Vide Bird: Use a small bird. Cut it in two. Season generously with salt and pepper. Place in a vaccum bag with 4 tbsp of butter, fresh herbs and aromatics of your choosing. Remove the air. Sous vide at 70c for 2 hours. Take out of the water bath. Hard Sear the chicken until nice and brown with butter.

– The Moist Version: Mix 1/2 cup of salt with 1 L of hot water, dissolve and add 2 L of cold water. Submerge the chicken completely for 4 hours. Rinse under cold water. Pat Dry. Let air dry in the fridge overnight. Bring to room temperature. Season with pepper only. Stuff the cavity with herbs and a poked lemon. String the bird together. Put in a hot oven (250 c.) for about 5mins, then bring down to 180 and cook for about an hour or until your thermometer tells you it’s ready. Rest with foil 10mins.

– The Butterfly: Rub the chicken generously with salt and pepper (outside and inside the cavity) and leave in the fridge uncovered for one or two days, this will ensure an amazing crispy skin. Don’t be afraid. Bring to room temperature and cut the back bone out. Stuff the chicken skin with compund butter (butter mixed with salt, pepper, and chopped fresh herbs, paprika, chili) Flatten the chicken and fry it on both sides until brown. Place on top 3 lemons with wholes and bake at 250 for 5 mins then bring down to 180 and cook until juices run clear. Rest with foil 10mins.

The Fat Kid Inside x Seabiscuit Films

Director: Sarie Cruz
Camera: Sarie Cruz, Nicky Daez, Sabs Bengzon
Editor: Sarie Cruz
Production Assistant: Ivan Aldover
Sound: Dru Ubaldo Pointbee Multimedia
Song: Swimming Santiago by Multo
From Autumn Seed by Multo
OBB Graphics by Nicky Daez and Adrielle Martinez
OBB Music: Luminescence by Some Gorgeous Accident
Special Thanks to Numberline Records

 photo 1-37_zps0a150d4f.png


    1. Bryan February 12, 2013 at 9:06 am

      AWESOME RECIPE! by the way, what is your tattoo on your back and other one on your right arm? would you mind posting it? Will appreciate it :)

      1. Erwan February 25, 2013 at 2:38 am

        haha i dont see how thats food related

    1. Bryan February 12, 2013 at 9:18 am

      We love to see you while your cooking, do this more often. IDOL!:)

    1. georgina February 12, 2013 at 10:30 am

      Thanks for this easy, practical recipes. Perfect

      1. Erwan February 25, 2013 at 2:39 am

        thanks georgina

    1. Jenna February 12, 2013 at 11:10 am

      It’s my first time watching one of ur videos and let me just say that you should have your own show in TLC or the like. Very cool recipe, might try that one soon. Thanks for the share!

      1. Erwan February 25, 2013 at 2:39 am

        i’m glad you like it! more coming!

    1. Mere February 13, 2013 at 4:55 am

      Your chicken looks great. We do a lot of beer butt chicken on the grill or in the oven when its really cold. The flavor is stupendous when they are seasoned with a blackened rub.

      1. Erwan February 25, 2013 at 2:40 am

        yes, those are fantastic too!

    1. Telle February 13, 2013 at 12:26 pm

      Just curious. Why did you fry the chicken before putting it in the oven? Is it just to save time or something?

      1. Erwan February 25, 2013 at 2:40 am

        nope, i just wanted a blackened char

    1. Wends of Journeys and Travels February 16, 2013 at 12:05 am

      this is a departure from the usual chicken dishes I partake! Nice one Erwan :)

      1. Erwan February 25, 2013 at 2:41 am

        thanks Man

    1. Louella February 22, 2013 at 7:11 am

      Every weekend I watch Two Greedy Italians with my sister. Gennaro and Antonio never fail to amuse us! As we watch the show we always end up discussing why there are no feel-good, nostalgic, and most importantly, humble shows like theirs about the Philippines. The show could definitely be good morale booster for the locals, and at the same time big help with tourism especially if it gets shown abroad. Mind you, I thought about you whenever I’m in the midst of hoping a show like Gennaro & Antonio’s would be produced in Pinas. So yes, if you are willing and are able to please add snippets of travel within the islands, interaction with locals, their favourite food hangouts (and come back to your kitchen to demo and add your own style). I understand safety may be a huge concern when filming around Pinas, but I bet it will be worth a try. I apologize this is turning into yet another long post– I’m that same person who left a long comment on your produce post years ago.

      1. Erwan February 25, 2013 at 2:41 am

        thanks Louella, that means alot. Unfortunately local channels arent interested in this kind of content.

    1. Reich February 22, 2013 at 11:22 am

      This video reminds me of Jamie Oliver! Really nice and looks easy. Good job! =)

      ^Louella – I guess there’s that kind of show in Lifestyle network. It’s a father and son duo. I think one is Chef Gene and they are both chefs and yes, they roam around the Philippines to show different types of food and culture. Then they will have their own version before the show ends. They’re not as good looking as Erwan though, maybe that’s why they don’t get that much popularity.

      1. Erwan February 25, 2013 at 2:42 am

        thanks Reich!

    1. Louella February 23, 2013 at 2:17 am

      Thanks Reich, I should check that out!

    1. BRYAN February 25, 2013 at 2:53 am

      oh c’mon haha ,, your fans will surely glad to know what tattoo does the great chef have :))

    1. Angela February 25, 2013 at 5:39 pm

      Hi! I really enjoy the music you have playing on the background, but for some reason I’m not able to find it on itunes or spotify, anyway you can help? I’d really appreciate it!

      PS- I know you’re a crossfitter and as a fellow crossfitter I thought I’d share this website they have really good paleo recipes :)

    1. chinky March 5, 2013 at 4:38 pm

      just a question!
      do you use the same chopping board for raw chicken for other things? or for serving food? just a food safety question.
      im also interested in veering away from plastic chopping boards — hate the idea of toxins seeping into my food — but am also concerned about the essential sanitation of natural materials (like wood) which can soak up liquids and, well, germs. your thoughts?

    1. Andee August 1, 2013 at 5:11 pm

      Hi. Where do you buy Banana Chillies?

      1. Erwan August 22, 2013 at 6:01 am


    1. Alexandre Nunes September 6, 2015 at 10:09 pm

      Voces estao de parabens, tudo muito bem feito.




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





Search for a Specific Recipe


The Fat Kid Inside
Market Master Erwan
Download the App now!


  • Badge
  • Seabiscuit Films
  • Manila Pop up
  • Esquire Magazine