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Butterflied Lemon Roast Chicken Recipe

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This recipe for Butterflied Lemon Roast Chicken, by , is from Your Mama's Keepsake CookBook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tricia Graham


1 whole 4-pound chicken
2 lemons, cut into wedges
2 tablespoons extra-virgin olive oil
8 cloves garlic, 4 cloves minced, and 4 peeled, but left whole
2 whole sprigs rosemary
1 tablespoon minced rosemary
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon paprika

Set oven rack in middle of oven. Preheat oven to 425 degrees.
Butterfly chicken by placing chicken breast-side down on clean countertop or cutting board. Starting at the bottom, cut along the spine with sharp kitchen scissors on both sides. Discard the spine. Flip the chicken over and lay it open. The chicken skin should be facing up.
Combine olive oil, garlic, paprika, minced rosemary, salt, and pepper to make a rub. Loosen chicken skin a little at a time. Use hands to spread the rub between meat and skin.
Place four whole garlic cloves and four lemon wedges on parchment-lined or nonstick baking sheet. Place butterflied chicken, skin-side up, on top of the wedges and cloves. Add remaining lemon wedges between legs and body.
Place baking sheet in oven and roast for 50 to 60 minutes, until juices run clear and a meat thermometer inserted between the breast and thigh reads at least 175 degrees F. Remove skin and cut into pieces to serve. Enjoy!




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