BUTTERFLIED CHICKEN WITH ROSEMARY, GARLIC AND LEMON RECIPE - (4/5)
Provided by á-48098
Number Of Ingredients 9
Steps:
- First, preheat the oven to 400 F. Then, rinse the chicken (including the cavity) and dry the beast thoroughly with paper towels. Place it on a cutting board (with an optional sheet of wax paper underneath for cleanliness), breast side down and backbone side up. Arrange it so that the neck is facing you. Cut along either side of the backbone. You'll hear some crunches, but shouldn't encounter any major obstacles. If you do, adjust your course accordingly. Once you've cut all the way through, cut through the left side as well and simply remove the entire backbone. Remove the backbone and throw it away. At this point you'll see some extra skin and fat hanging around the bottom-cut that out. Turn the chicken over, and firmly press on the breastbone to break it. Now that the chicken is splayed out, pat it dry again with more paper towels (the drier you can get it, the crisper the skin will bake up). Spread a layer of parchment paper on a large baking sheet, and slap the butterflied chicken on it, skin side up. Pour the olive oil over the chicken, sprinkle on the rosemary leaves, thyme, lemon pepper, and generously season it with salt and pepper, spreading the oil and seasoning over the entire surface with your fingers. Break apart the head of garlic. 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. If the juices are running clear, you're probably good to go. But the difference between a chicken overcooked by 10 minutes (starting to get dry and fibrous) and a perfectly cooked chicken (think al dente pasta) is amazing. When it's moist and just done, it's an experience to be treasured bite by bite. Overcooking makes it mediocre and blah. The USDA will tell you to go to 170 in the breast, but keep in mind that their recommendation errs on the high end. The dry end. The fibrous end. I cooked my chicken to 160 in the thick part of the breast. For my taste, perfect! Optional step: 10 minutes before it's done, you can grab a stick of butter and smear it over the top. This will give the skin the lovely golden brown color.
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shawm badal
[email protected]This recipe is a must-try for any chicken lover. It's easy to make, and it's absolutely delicious.
Whitney Duncan
[email protected]I've made this recipe several times, and it's always a hit with my family and friends. It's a great dish for any occasion.
Chandan Kushwaha
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the crispy chicken skin, and they don't even notice the vegetables.
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[email protected]I love that this recipe is so versatile. You can serve it with rice, pasta, potatoes, or vegetables. It's also great for meal prep. I'll often make a big batch of this chicken on Sunday, and then I'll eat it throughout the week.
Belden Henry
[email protected]This recipe is a great way to use up leftover chicken. I usually make a big batch of roasted chicken on the weekend, and then I use the leftovers to make this dish during the week.
Nuray Siddiqua
[email protected]I've made this recipe several times for potlucks and parties, and it's always a hit. Everyone loves the flavor of the chicken.
Esteban Cigarroa
[email protected]This recipe is a great way to impress your guests. It looks and tastes like it came from a Michelin-starred restaurant.
ApplejackRanger
[email protected]I love the smell of this dish cooking in my kitchen. It makes my whole house smell amazing.
Zameer Zameer
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Julian Casas
[email protected]I'm a beginner cook, and this recipe was easy to follow. I was a little bit worried about butterflying the chicken, but it was actually really easy to do.
sita sharma
[email protected]I made this recipe for my picky kids, and they loved it! They especially liked the crispy skin.
FNU Sharif
[email protected]I wanted to make this recipe a little bit healthier, so I used olive oil instead of butter. It was still delicious, but the chicken was a little bit drier. Next time, I'll use a combination of olive oil and butter.
Cathy Stigling
[email protected]I didn't have any lemon on hand, so I used lime instead. It worked out perfectly! The lime gave the chicken a bright, citrusy flavor.
Ssenyonga Yahaya
[email protected]I'm not a big fan of rosemary, so I substituted thyme in this recipe. It turned out great! The thyme gave the chicken a delicious, earthy flavor.
Abigirl Amartey
[email protected]This recipe is a great way to use up leftover chicken. I made a big batch of roasted chicken on Sunday, and then I used the leftovers to make this dish on Monday. It was just as good as the first time I made it.
Nishant Khatri
[email protected]I love that this recipe uses simple, everyday ingredients. I always have rosemary, garlic, and lemons on hand, so I can make this dish anytime I want.
Furqan ali
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely going to make it again for my next dinner party.
Ahmad Virk7
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is always cooked perfectly, and the sauce is delicious. I like to serve it with rice or pasta.
Muneza Patrick
[email protected]This butterflied chicken recipe is a keeper! The rosemary, garlic, and lemon flavors were perfectly balanced, and the chicken was so juicy and tender. I served it with roasted potatoes and green beans, and it was a hit with my family.