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Butterflied Roast Chicken with Lemon and Rosemary


DirectionsInstructions Checklist

Stage 1
Preheat stove to 400 degrees F (200 degrees C). Line a rimmed preparing dish with aluminum foil. Spot a rack on top of foil.

Stage 2
Rub olive oil on the two sides of chicken and liberally season with salt and dark pepper. Mastermind lemon cuts and rosemary on the rack and spot chicken, skin-side up, onto the rack.

Stage 3
Broil in the preheated stove until not, at this point pink at the bone and the juices run clear, 45 to 55 minutes. A moment read thermometer embedded into the thickest piece of the thigh, close to the bone should peruse 165 degrees F (74 degrees C).

Stage 4
Move chicken to a serving platter and tent a piece of aluminum foil over it. Dispose of lemon and rosemary and eliminate rack.

Stage 5
Empty wine into the preparing container and tenderly relax the pieces of food in the skillet with a wooden spoon, being mindful so as not to tear the foil. Strain container juices into a pot and heat to the point of boiling; cook until sauce is marginally diminished, around 5 minutes. Spoon sauce over chicken.