Butterflied Chicken

1. 1

   Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

2. 2

   Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers.

3. 3

   Place 1/2 of the paste under the skin of each chicken.

4. 4

   Rub any remaining paste on the outside and underside of the chickens.

5. 5

   Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken.

6. 6

   Season with salt and pepper.

7. 7

   Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

8. 8

   Heat a grill with coals.

9. 9

   Spread the coals out in 1 dense layer and brush the grill with oil.

10. 10

    Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

* Per serving · 4 servings · Values may vary.

No additional tips available.