This butterflied roast chicken with lemon and rosemary is tender and juicy, and there's lots of crispy golden skin to enjoy. By removing the backbone with a knife or kitchen scissors to flatten the chicken, it cooks quicker and more evenly and the breast meat doesn't dry out. Butterflied chicken is especially good on the grill.
Ingredients
- 1 tablespoon olive oil , or as needed
- 1 , 3 pound
- kosher salt and ground black pepper to taste
- 1 lemon , sliced into rounds
- 4 sprigs fresh rosemary
- 0.5 cups white wine
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
-
2
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.
-
3
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).
-
4
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
-
5
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
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mama Kathy's Minestrone
This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
Fruit Sherbet
I found this sherbet recipe in a newspaper clipping that my mother saved dated June 10, 1933. It's a light and fruity frozen dessert made with orange, lemon, and pineapple juices.
Creamiest Mac and Cheese
Boxed or frozen mac and cheese dishes don't even begin to compare to this comforting, from-scratch version that's easy, affordable, and ultra-creamy! Cheddar and cream cheese add a sharp and slightly tangy flavor to the rich sauce which coats perfectly cooked pasta. It's a great base recipe that can be tweaked to your taste by switching up the cheeses or adding some cooked veggies. Serve as a meatless main course with a green salad or as a side dish with roasted or grilled meats.