Ingredients
- 1 (3 1/2 pound) fryer chicken, butterflied (see bottom of recipe for instructions)
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 3 tablespoons fresh minced rosemary
- 1 tablespoon coarse cracked black pepper
- 1 tablespoon coarse salt
- 1/2 teaspoon crushed red chili flakes
- 1 tablespoon dried oregano (rubbed well between fingers to release the flavor)
- Juice and zest from 2 large lemons (lemons should be room temperature)
- 1/2 cup dry white wine
How to Make
-
Step 1: Place the butterflied chicken in a greased heavy roasting dish or Dutch oven.
-
Step 2: In a small bowl combine the oil with the next 6 ingredients. Using clean hands rub the spice mix all over the chicken.
-
Step 3: Drzzle the lemon juice over the chicken and place the chicken in the refrigerator for 4 hours (no more than 4 hours or the lemon juice will start to "cook" the chicken).
-
Step 4: Preheat the oven to 425 degrees F. Roast the chicken on the middle oven rack for 20 minutes. Remove from oven then add the wine and baste the chicken with the juices.
-
Step 5: Return to oven and continue cooking for another 30 to 35 minutes or so, basting every 10 minutes, until the chicken is golden brown and has an internal temperature of 165 degrees F. Remove from the oven and let rest 15 minutes, cut into pieces and serve, spooning the pan juices on top.
-
Step 6: To butterfly a chicken; you need is a good sharp knife or sharp kitchen shears. The simplest way to butterfly your chicken is to place it breast side down in front of you. Cut along one side of the backbone, then down the other and discard the backbone. Once this has been done, simply turn the bird over breast side up and use your pans to press down, breaking the breast bone to flatten the bird.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.