Recipe Butterflied Roast Chicken with Lemon and Rosemary
Recipe Butterflied Roast Chicken with Lemon and Rosemary
Butterflied Roast Chicken with Lemon and Rosemary
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Servings: 6
Yield:
Rating: 4.4
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, ½ cup white wine
Instructions
Preheat the oven to 400 degrees F and line a rimmed baking pan with foil and a rack. Season the chicken with olive oil, salt, and pepper, then roast on the rack with lemon and rosemary for 45 to 55 minutes until it reaches 165 degrees F. After letting the chicken rest, deglaze the pan with wine, reduce the strained juices in a saucepan for 5 minutes, and spoon the sauce over the meat.
Nutrition
Total Fat 12g 15%, Saturated Fat 3g 15%, Cholesterol 114mg 38%, Sodium 178mg 8%, Total Carbohydrate 3g 1%, Dietary Fiber 1g 3%, Total Sugars 0g, Protein 37g, Vitamin C 14mg 70%, Calcium 34mg 3%, Iron 2mg 10%, Potassium 354mg 8%
