Butterflied Chicken With Rosemary Garlic And Lemon Recipe 45

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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.

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

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

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC



Butterflied Chicken with Thyme, Lemon and Garlic image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

Steps:

  • Whisk together the oil, 2 tablespoons of the garlic, 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 marinate 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 the chicken 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.

BUTTERFLIED CHICKEN WITH LEMON, GARLIC AND BASIL



Butterflied Chicken with Lemon, Garlic and Basil image

Provided by Bobby Flay

Time 2h40m

Yield 8 servings

Number Of Ingredients 7

1 cup olive oil
8 cloves garlic, coarsely chopped
1/2 cup fresh lemon juice (2 to 3 lemons)
4 chickens (2 1/2 pounds each) butterflied (see Note)
8 lemon slices
32 basil leaves
Kosher salt and freshly ground pepper

Steps:

  • Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter.
  • NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.

BUTTERFLIED CHICKEN WITH ROSEMARY, GARLIC AND LEMON RECIPE - (4/5)



Butterflied Chicken with Rosemary, Garlic and Lemon Recipe - (4/5) image

Provided by á-48098

Number Of Ingredients 9

1 whole chicken (3-4 lbs.), giblets removed
2-3 Tables. olive oil
3 sprigs rosemary, leaves torn off 2 of them
Thyme
Lemon Pepper
1 head garlic
1 lemon, cut into 6 pieces
Salt & Pepper
1 lemon, for garnish

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.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

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.

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!

BUTTERFLY CHICKEN WITH LEMON ROSEMARY



Butterfly chicken with lemon rosemary image

this is another recipe from nigella's show sorry that i dont have exact ingredients or times....thats just what she says. it will come out great as long as it's cooked all the way. prep time includes the marinating for 24 hours

Provided by Bri22

Categories     Chicken

Time P1DT40m

Yield 10 serving(s)

Number Of Ingredients 5

1 package chicken portions (or a whole chicken, I just dont like to take chickens apart)
1/2 lemon
olive oil
1 small red onion, cut into slices
fresh rosemary

Steps:

  • put chicken pieces in a freezer bag.
  • add some olive oil.
  • squeeze half of a lemon in the bag then cut up and leave in bag add red onion.
  • add rosemary.
  • shake the bag reallllly well to get all the flavors mixed up and leave in fridge for 24 hours.
  • place in shallow baking dish and bake as directed for chicken.

Nutrition Facts : Calories 4, Sodium 0.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.3, Protein 0.1

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