Butterflied Roast Chicken with Lemon and Rosemary

Butterflied Roast Chicken with Lemon and Rosemary 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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 50 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 servings

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

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  • 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.

Per Serving: 283 calories; protein 37.1g; carbohydrates 2.6g; fat 11.8g; cholesterol 113.5mg; sodium 178.1mg. Chicken broth can be used in place of the white wine.