Butterflied Roast Chicken With Lemon And Rosemary Recipes

BUTTERFLIED ROAST CHICKEN

Steps:

• Pat the chicken dry with paper towel. Flip the bird breast side down. Using kitchen or poultry shears, cut alongside the backbone about 1 inch from the center. Then make the same cut along the other side and remove the backbone (save and freeze for homemade chicken stock in the slow cooker or Instant Pot).
• Make a small cut at the beginning of the breast bone. This will make the bird lay flat. Cut away any extra skin or fatty parts and pat dry the inside as well. Transfer butterflied chicken breast side up to a casserole or simmer dish.
• To make the marinade, in a small bowl whisk together olive oil, lemon juice, minced garlic, and minced rosemary.
• Season the entire top side of the the chicken with salt and pepper. Then spoon about half of the marinade over the bird. Rub the seasoning and marinade all over with your hands to make sure every part of the skin is covered.
• Flip the butterflied chicken over and repeat with more salt, pepper, and the rest of the marinade.
• Let the chicken marinate for at least half an hour (at room temperature) or overnight (in the fridge).
• When you are ready to roast the spatchcock chicken, preheat the oven and a large cast iron pan to 500°F. Put the preheated pan on a cutting board and place the chicken breast side down inside of it.
• Arrange the lemon slices and rosemary sprigs on top and around the chicken.
• Turn the oven heat down to 450°F and bake the chicken for 30 minutes.
• Then flip the chicken around and roast about 15 minutes more until the internal temperature at breast reaches 160°F and 175°F at the thigh.
• Let the chicken rest over with a pan or aluminum foil for 15 minutes before carving.
• To carve, make a cut where the wing attached to the breast. Then separate the leg, and divide the leg into thigh and drumstick pieces. Separate the 2 breast pieces and cut away the ribs from behind. Then slice the breast into even strips.

BUTTERFLIED CHICKEN

Steps:

• 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.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

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

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

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).