Recipes : Butterflied Chicken : Food Network

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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
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 each side.