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Butterflied Chicken
2006, Ina Garten, All Rights Reserved

Ingredients
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

each side.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved