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Butterflied Herb And Lemon Grilled Chicken

Butterflied Herb And Lemon Grilled Chicken

Ingredients

For the Grilled Chicken:

  • 1 whole chicken, butterflied (about 4 pounds)
  • 1/2 Teaspoon salt
  • 1 Tablespoon olive oil
  • 1 Teaspoon pepper
  • 1 bunch rosemary (about ½ cup)
  • 1 bunch thyme (about ½ cup)
  • Lemon slices and fresh parsley, as garnish

For the Herb and Lemon Sauce:

  • 1 head garlic
  • 3/4 Cups olive oil
  • 1/3 Cup chopped parsley
  • 1/3 Cup chopped basil
  • 1/3 Cup chopped cilantro
  • 1/4 Cup chopped chives
  • Zest from 1 lemon
  • Juice from 1/2 lemon
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper

Servings4

Calories Per Serving1091

Folate equivalent (total)40µg10%

Riboflavin (B2)0.4mg33.1%


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Recipe Summary

  • 1 tablespoon olive oil, or as needed
  • 1 (3 pound) whole chicken, backbone removed
  • kosher salt and ground black pepper to taste
  • 1 lemon, sliced into rounds
  • 4 sprigs fresh rosemary
  • ½ cup white wine

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.

Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.

Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.


Watch the video: How to Spatchcock Whole Chicken + Lemon Herb Chicken Recipe. Butterfly Chicken (December 2021).