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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Butterflied, Broiled Chicken Recipe

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This recipe for Butterflied, Broiled Chicken is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, butterflied
1 teaspoon dried rosemary leaves
2 teaspoons salt
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil
Carrots, celery, onion- all can be past their prime
Lemon juice
Directions:
Directions:
Butterfly chicken: Using a thin knife or (better) kitchen shears, cut out the backbone. This takes some hand strength, which is why I like the shears better. Without the backbone, the chicken will lie flat. You can also remove the wishbone and keel bone if you like (it'll be obvious which parts you can get rid of) You might want to youtube a video if you've never done this before.

Turn on your broiler (if it's gas, leave the rack at the mid point, if it's electric, move the rack to 2/3s of the way) Mix the rosemary, salt, garlic, and 1 tablespoon of olive oil into a paste (you can use other flavor combinations here, experimentation!) and use a spoon to get it up under the skin. Use the rest of the olive oil to give the chicken skin a good rubdown.

In a roasting pan, make a bed of the aromatic veggies and put your chicken skin side down. Cook for 20 minutes before flipping or the skin will burn. Once you flip, cook until the skin browns. If the chicken still needs cooking to reach (155-165º F) once the skin is brown, flip it again to let it finish.

Once it reaches 155-165 in the thighs, remove and let rest. Dress with the lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This is a combo of Mark Bittman and Good Eats. This (along with Yellow Rice) is what I made Luke on our third date, and it was ready amazingly fast. Hardest part was butterflying the chicken, but totally worth it.

 

 

 

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