Butterflied Chicken

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 8 servings
Save Recipe

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. 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.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken Piccata

Chicken Stew

Chicken Chili

Chicken Francese

Chicken Broccoli Casserole

Lemon Chicken Breasts

Chicken Piccata

Chicken Tostadas