Butterflied Chicken With Rosemary Garlic And Lemon Recipe 45

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

More about "butterflied chicken with rosemary garlic and lemon recipe 45"

2006-01-01 Preheat oven to 425°. Once chicken is at room temperature, lay chicken (skin side up) along with lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken. Cook for 45 minutes. The chicken …
From oprah.com

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Roughly chop the lemon into 6 pieces. Distribute the garlic and lemon all around and underneath the chicken. You can stuff some garlic under the skin if you want to add to the flavor. Toss a couple whole sprigs of rosemary underneath it. Roast it for 35-45 minutes (test for doneness at 35). And let me add–please don’t overcook it.
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2011-03-03 11. Distribute the garlic, rosemary leaves, and chopped lemon on top of and underneath the chicken, with the whole sprig of rosemary underneath. 12. Roast for 35-45 minutes, testing for doneness at 35 minutes. I remove it right before it hits 160F in the breast. 13. Optional: 10 minutes before the roasting time is up, you can smear the skin in ...
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