This butterflied roast chicken recipe combines the succulence of tender chicken meat with the freshness of zesty lemon and the aromatic essence of rosemary. With a golden and crispy skin on the outside, and juicy and flavorful meat on the inside, this dish will impress your guests and satisfy your taste buds. The bright citrusy notes from the lemon beautifully complement the earthy and pine-like aroma of the rosemary, resulting in a delightful flavor combination that will become a favorite in your kitchen.
Ingredients
- 1 whole chicken (about 4 pounds)
- 4 tablespoons unsalted butter, melted
- 2 lemons, zested and juiced
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Directions
- Preheat the oven to 450°F (230°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- Using kitchen shears or a sharp knife, cut along both sides of the chicken's backbone and remove it.
- Press down firmly on the breastbone to flatten the chicken into a butterfly shape.
- In a small bowl, combine the melted butter, lemon zest, lemon juice, chopped rosemary, minced garlic, salt, and pepper.
- Place the flattened chicken on a baking sheet or roasting pan, and brush the butter mixture all over the chicken, making sure to coat it evenly.
- Roast the chicken in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Slice the chicken into portions and serve with roasted vegetables or a fresh salad for a complete meal.
