Butterflied Garlic-Rosemary Chicken
February 05, 2013
Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Garlic, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, Low Glycemic, No Eggs, Non-Dairy, Make it from scratch, Whole Chicken more
"This is one of my favourite whole chicken recipes. It is really easy to put together and it tastes awesome."
- Serving Size: 1 (474.6 g)
- Calories 551
- Total Fat - 22.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 1088.6 mg
- Sodium - 895.3 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 80.3 g
- Calcium - 56.2 mg
- Iron - 11.5 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Place the salt and garlic in a mortar and crush with pestle until a paste forms. (You can do this in a bowl using the back of a sturdy spoon also).
Mix in the oil, pepper and rosemary and set aside.
Butterfly the chicken: Place the whole chicken, breast side down on a work surface.
With a sharp knife cut along both sides of the back bone remove and discard.
Rub the entire chicken with the garlic-rosemary mixture.
Flip the chicken over and press it down on a platter; refrigerate at least one hour before baking it.
Fit a baking pan with a metal rack so chicken will not sit in the juices and place the chicken breast side up atop the baking rack.
Cover loosely with foil and bake in a preheated 350 degree Fahrenheit oven until cooked through, and no longer pink in the middle, about 1 hour.
Remove the foil and bake uncovered until cooked through, juices will run clear when poked with a fork, approximately 30 to 45 minutes.
Tips & Variations
No special items needed.