Butterflied Chicken With Lemon And Rosemary Recipe

1. 1

   (To butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity)

2. 2

   Sprinkle sea salt over chicken.

3. 3

   Put chicken into a large freezer bag.

4. 4

   Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top.

5. 5

   Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards.

6. 6

   Pour in extra virgin olive oil and then close bag.

7. 7

   Give it a good squeeze around the edges before placing in the refrigerator.

8. 8

   Marinate chicken for a couple of hrs, or possibly overnight-even a couple of days.

9. 9

   Preheat oven to 425.

10. 10

    Once chicken is at room temperature, spread chicken out (skin side up) along with lemon rinds and onion pcs (cut onion into quarters) on a foil-lined roasting pan.

11. 11

    Add in remaining sprig of rosemary torn into a few pcs and tucked into leg and breast of chicken.

12. 12

    Cook for 45 min.

13. 13

    The chicken should be crisp-skinned and tender.

14. 14

    Take the pan out and cut chicken into four pcs.

15. 15

    Arrange on a platter with onions and more lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.