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Butterflied Roast Chicken with Lemon and Rosemary
Prep
10 mins
Cook
50 mins
Servings
6
Difficulty
Medium
This butterflied roast chicken is my go to weeknight dinner because it comes together in just an hour from start to table. By removing the backbone and flattening the bird, you get perfectly crispy skin and evenly cooked meat every single time. I love how the fresh rosemary and bright lemon infuse the chicken with incredible flavor while the white wine creates a gorgeous pan sauce. Plus, rosemary is packed with antioxidants that support brain health, so you're getting something truly nourishing. It's simple enough for a busy Tuesday but elegant enough to serve to guests.
Ella x
Ingredients
- 11 tablespoon olive oil, or as needed
- 11 (3 pound) whole chicken, backbone removed, kosher salt and ground black pepper to taste
- 11 lemon, sliced into rounds
- 44 sprigs fresh rosemary
- ½ cup white wine½ cup white wine
Detail level
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.
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