Butterflied Roast Chicken With Lemon And Rosemary Recipes

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BUTTERFLIED ROAST CHICKEN



Butterflied Roast Chicken image

Whether it is for a family dinner or a small holiday gathering, this Butterflied Roast Chicken is marinated with lemon and rosemary flavours and roasted to juicy perfection.

Provided by Regina | Leelalicious

Categories     Dinner

Time 55m

Number Of Ingredients 7

1 whole chicken (3-4.5 pounds)
2 tablespoons olive oil
2 lemons (1 juiced, 1 sliced)
4 garlic cloves (minced)
3-5 fresh rosemary sprigs (1 minced, 2-4 whole)
salt
pepper

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 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

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

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.

ROSEMARY & LEMON ROAST CHICKEN



Rosemary & lemon roast chicken image

This Italian-inspired roast chicken couldn't be easier, but the result is really special

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7

20g pack rosemary
3 tbsp butter
1 garlic clove , crushed
1 lemon , zested and then halved
½ small red chilli , deseeded and chopped
1 ¼kg whole chicken , preferably free-range
4 medium carrots

Steps:

  • Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
  • Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium

ROAST CHICKEN WITH LEMON AND ROSEMARY



Roast Chicken With Lemon and Rosemary image

Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

2 small onions
2 sprigs fresh rosemary, (each about 4 inches long)
2 small lemons
1 tablespoon rice-wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, (3 to 3 1/2 pounds)
Vegetable-oil cooking spray

Steps:

  • Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop them; reserve the sprigs. Grate the zest from 1 lemon.
  • In a small glass or ceramic bowl, combine sliced onion, chopped rosemary, lemon zest, vinegar, mustard, juice from zested lemon, salt, and pepper. Mix well, and set mixture aside.
  • Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves.
  • Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer"; in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight.
  • Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot.
  • Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh (1 hour and 30 minutes to 1 hour and 45 minutes); turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium.
  • Let the chicken sit 10 minutes. Remove onion and lemon from cavity. Carve, and serve.

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.

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