BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
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
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
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shannon york
shannon@gmail.comOne star.
Tahir Malghani
m-tahir@hotmail.co.ukAvoid this recipe at all costs.
Jovonni McCahill
jovonni_mccahill@yahoo.comI would not recommend this recipe to anyone.
Antonio W.
w37@gmail.comThis recipe is a waste of time. The chicken was not cooked properly and the flavor was terrible.
BrodyGamez
brodygamez@gmail.comI was disappointed with this recipe. The chicken was dry and the flavor was bland.
Sadika Rahman Honey
s.honey@hotmail.comThe recipe was easy to follow, but the chicken was overcooked and dry.
Aquavion Owens
owens@gmail.comThe chicken was tough and chewy. I don't think I cooked it long enough.
Melani Talvik
t-melani51@gmail.comI followed the recipe exactly, but the chicken didn't cook through. I had to put it back in the oven for another 30 minutes.
Anita Dulal
a-d75@gmail.comThe chicken was a bit bland. I think I needed to add more salt and pepper.
Shannel Wright
w-shannel@gmail.comThe chicken was a bit dry, but the flavor was good.
Ahmad Kharal
ahmad_k@hotmail.co.ukGreat recipe! I will definitely be making this again.
Arnita Colemon
ca@gmail.comDelicious and juicy chicken.
Mufti Qasmi
mufti-qasmi@gmail.comI love this recipe! It's so simple to make and the chicken always turns out perfectly.
Babarinde Gabriel
g.babarinde@yahoo.comSuper easy to follow recipe and the chicken was moist and cooked perfectly.
Al'ameen Abubakar Malami
a.m@hotmail.comThis was the best roast chicken I've ever made! The lemon and rosemary gave it an amazing flavor.
Emily Anderson
e.anderson35@gmail.comI made this recipe for a dinner party and it was a huge success! Everyone loved the chicken and raved about the flavor.
Hina Aqib
a_hina92@hotmail.comThis recipe was a hit! The chicken was juicy and flavorful, and the lemon and rosemary added a delicious touch. I will definitely be making this again.