Name: Butterflied Roast Chicken with Lemon and Rosemary
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil, or as needed - 1 tablespoon; Whole chicken, backbone removed - 1 (3 pound); Kosher salt and ground black pepper to taste - 1 (3 pound); Lemon, sliced into rounds - 1; Fresh rosemary - 4 sprigs; White wine - ½ cup

Butterflied Roast Chicken with Lemon and Rosemary

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Butterflied Roast Chicken with Lemon and Rosemary

1. Olive oil, or as needed - 1 tablespoon

2. Whole chicken, backbone removed - 1 (3 pound)

3. Kosher salt and ground black pepper to taste - 1 (3 pound)

4. Lemon, sliced into rounds - 1

5. Fresh rosemary - 4 sprigs

6. White wine - ½ cup

How to cook deliciously - Butterflied Roast Chicken with Lemon and Rosemary

1. Stage

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. Stage

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. Stage

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. Stage

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

5. Stage

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.