Butterfly Chicken With Lemon Rosemary Recipes

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

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 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.

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

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

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.

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

BUTTERFLY CHICKEN WITH LEMON 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.

ROAST CHICKEN WITH LEMON AND ROSEMARY

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 HERBS AND STICKY LEMON

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!