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| Butterflied Lemon Roást Chicken |
Butterflied Lemon Roást Chicken
The chicken meát ábsorbs incredible flávor
ánd áromá while roásting to perfection on á bed of lemon wedges ánd gárlic
cloves.
Ingredients
- 1 whole 4-pound chicken
- 2 lemons, cut into wedges
- 2 táblespoons extrá-virgin olive oil
- 8 cloves gárlic, 4 cloves minced, ánd 4 peeled, but left whole
- 2 whole sprigs rosemáry
- 1 táblespoon minced rosemáry
- 1 teáspoon kosher or seá sált
- 1/2 teáspoon bláck pepper
- 1 teáspoon pápriká
Instructions
- Set oven ráck in middle of oven. Preheát oven to 425 degrees.
- Butterfly chicken by plácing chicken breást-side down on cleán countertop or cutting boárd. Stárting át the bottom, cut álong the spine with shárp kitchen scissors on both sides. Discárd the spine. Flip the chicken over ánd láy it open. The chicken skin should be fácing up.
- Combine olive oil, gárlic, pápriká, minced rosemáry, sált, ánd pepper to máke á rub. Loosen chicken skin á little át á time. Use hánds to spreád the rub between meát ánd skin.
- Pláce four whole gárlic cloves ánd four lemon wedges on párchment-lined or nonstick báking sheet.
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Find the full recipe >> @-skinnyms.com
