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Butterflied Chicken w/Lemon & Rosemary Recipe

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This recipe for Butterflied Chicken w/Lemon & Rosemary, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Nelson
Added: Tuesday, July 19, 2005


1 butterflied chicken (Appx. 3 1/2 ~ 4 lbs.)
3 long sprigs fresh rosemary
Juice of 1 lemon with more lemons to serve
1 red onion, chopped large.
6 Tbsp.. olive oil
Maldon or other sea salt

Put chicken in a large freezer bag.

Pull the needles off 2 sprigs of rosemary and drop them on top.

Cut a lemon in half and squeeze juice into bag.
Add lemon halves into bag also. Add olive oil.
Seal bag, shake to coat and marinate in refrigerator a couple of hours or overnight.

Bring chicken to room temp. Preheat oven to 425.
Lay, skin side up, along with lemon halves and onion pieces on a foil lined pan. Spray foil first.
Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken.

Cook for 45 minutes. Chicken should now be crisp and tender within.
Remove from pan, reserve pan juice. Cut chicken into four pieces. Arrange on plate w/onion pieces.

Pour pan juice over chicken and sprinkle generously with sea salt. Cut a lemon or two into quarters and scatter these in clumps about the chicken.

Personal Notes:
Personal Notes:
For a spicier option brush the skin with some hot chili paste liquefied with a little vegetable oil before baking.




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