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Butterflied Roast Chicken with Lemon and Rosemary
Butterflied Roast Chicken with Lemon and Rosemary
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Succulent butterflied roast chicken with zesty rosemary-lemon sauce, ready in just 1 hour.
Ingredients:
  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • 0.5 cup white wine
Instructions:
  • Preheat the oven to 400°F (200°C) and line a rimmed baking pan with aluminum foil, then place a rack on top.
  • Coat chicken with olive oil and season generously with salt and black pepper. Place lemon slices and rosemary on the rack, then lay chicken skin-side up on top.
  • Roast in the preheated oven for 45 to 55 minutes until the juices run clear and the thigh temperature reaches 165 degrees F (74 degrees C).
  • Place the cooked chicken on a serving platter, cover it loosely with aluminum foil to keep it warm and tender. Discard the lemon and rosemary, and remove the rack from the pan.
  • Pour the wine into the baking pan and use a wooden spoon to gently loosen the food bits, being cautious not to tear the foil. Strain the pan juices into a saucepan and bring to a boil. Simmer until the sauce slightly thickens, for about 5 minutes, then drizzle over the chicken.

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