Butterflied Chicken With Herbs And Sticky Lemon

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.

Recipe From allrecipes.com

Provided by foodelicious

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

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
Calories283.4 calories
Carbohydrate2.6 g
Cholesterol113.5 mg
Fat11.8 g
Fiber0.9 g
Protein37.1 g
SaturatedFat2.9 g
Sodium178.1 mg
Sugar0.2 g

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.

BUTTERFLIED CHICKEN WITH HERBS AND STICKY LEMON



Butterflied Chicken With Herbs and Sticky Lemon image

This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges' Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.

Recipe From food.com

Provided by Sharon123

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 whole chicken, back bone and breast bone removed and flattened
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
5 sprigs rosemary
10 long sprigs thyme
10 garlic cloves
2 tablespoons extra virgin olive oil
1/4 cup sherry wine vinegar
1 lemon, thinly sliced
1/4 cup honey
2 tablespoons adobo sauce from canned chipotle peppers (use more or less depending on heat level desired)
2 tablespoons toasted sliced almonds
1/4 cup chopped fresh parsley

Steps:

  • Sprinkle the chicken with kosher salt and pepper.
  • On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
  • In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
  • Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F
  • Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC



Butterflied Chicken With Thyme, Lemon and Garlic image

Recipe Courtesy Bobby Flay - Show: Grill It! with Bobby Flay - Episode: Whole Chicken in No Time Flat

Recipe From food.com

Provided by ElizabethKnicely

Categories     Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup canola oil
2 tablespoons finely chopped fresh garlic, with salt made into a paste
1 teaspoon finely chopped fresh garlic, with salt made into a paste
2 tablespoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh thyme leave
2 tablespoons grated lemon zest
1 tablespoon chopped onion
1 pinch crushed red pepper flakes
1 (3 lb) whole chickens, butterflied
salt
fresh ground black pepper

Steps:

  • Whisk together oil, 2 tablespoons of the garli, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinade in the refrigerator for at least 2 hours and up to 8 hours.
  • Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn thechicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
  • Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

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