Lemon Rosemary Chicken

This is a complimentary recipe to my previous post. https://fettysfoodblog.com/how-butterfly-whole-chicken/ I gave an instructional, step-by-step tutorial on how to butterfly a whole chicken for the purpose of a more evenly cooked chicken and to cut cooking time in half. In this recipe, I created a zesty marinade for the chicken that includes citrus and herbs. I’ve tried different marinate times and discovered that marinating the chicken overnight seems to give me the best results. Not only is the meat juicy, it makes a mean presentation!

Here are a few side dishes that can be served alongside this recipe:

https://fettysfoodblog.com/golden-smashed-parmesan-garlic-potatoes/

https://fettysfoodblog.com/brussels-sprouts-gratin/

https://fettysfoodblog.com/parmesan-pinwheel-rolls/

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LEMON ROSEMARY CHICKEN

Course Main Course

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Servings 6

Ingredients

• 1 whole chicken about 3 1/2 to 4 pounds, butterflied/spatchcocked (see my previous post for instru.)
• 1 orange juiced
• 1 lemon sliced
• 3 garlic cloves minced
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/4 cup parsley chopped
• 4 sprigs rosemary chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine all ingredients in a gallon sized ziplock bag and seal. If your selection of chicken is on the larger side, you may have difficulty fitting it in a ziplock bag and may need to use a medium size bowl. Give it a good shake until all ingredients cover the chicken. Refrigerate for 30 minutes or up to overnight.
2. Preheat oven to 375 degrees F. Let the chicken sit at room temperate while the oven preheats.
3. Dump chicken and marinade into a large baking dish. Arrange chicken so it is laying out flat, skin side up. Lay out lemon slices from the marinade on top of the chicken.
4. Roast in the preheated oven until no longer pink and juices run clear, about 60 to 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, should read 165 degrees F.
5. Transfer chicken to a carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Carve chicken and serve.