BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC
Steps:
- Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
BROILED, BUTTERFLIED CHICKEN
Steps:
- Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.
- Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.
- Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.
- Arrange bird in roasting pan, breast up, atop vegetables.
- Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.
- Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.
BUTTERFLIED CHICKEN
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
- Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
- Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
BROWN BUTTER BUTTERFLIED CHICKEN
This chicken comes out moist, tender, and with a delicious cripy skin. For this recipe I used a cast iron skillet. Not sure if the results would be the same cooked in other cookware.
Provided by m_peaches07
Categories Whole Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To butterfly chicken cut the backbone out on each side. Try to leave chicken intact.
- Season chicken on both sides including under the skin.
- Pre-heat cast iron skillet on medium high heat.
- Place chicken skin side down until skin is crisp.
- Flip chicken and place in oven on 350 degrees for 30-40 minute.
Nutrition Facts : Calories 388.9, Fat 29.4, SaturatedFat 9.4, Cholesterol 129.5, Sodium 352.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 28.8
More about "brown butter butterflied chicken recipes"
GRILLED BUTTERFLIED WHOLE CHICKEN {45 MINUTES} - KITCHEN …
Web Jul 20, 2021 Combine the melted butter and garlic and brush on the chicken both sides Place on grill with the skin side down for 15 minutes. …
From kitchenlaughter.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 304 per serving
From kitchenlaughter.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 304 per serving
- Preheat grill to indirect heat to 325 degrees. For gas grills, turn off the center burners. For Kamado-Style grills, add a plate setter.
SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE - SERIOUS …
Web May 7, 2010 Heat a tablespoon of neutral oil (such as canola or vegetable) in a medium saucepan until shimmering, then add the back and cook, …
From seriouseats.com
Ratings 16Calories 850 per servingCategory Entree, Mains
From seriouseats.com
Ratings 16Calories 850 per servingCategory Entree, Mains
BROWN BUTTER FLATTENED CHICKEN | LEITE'S CULINARIA
Web Feb 24, 2020 Reduce the heat to medium, add the butter to the skillet and cook until it starts to foam and turn brown, 1 to 2 minutes. Add the …
From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory MainsCalories 502 per serving
From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory MainsCalories 502 per serving
CRISPY HERB BAKED CHICKEN WITH GRAVY (EASY ROAST …
Web Dec 13, 2019 1 1/2 cups (375ml) chicken stock/broth , low sodium 3/4 tsp dark soy sauce or gravy browner liquid Salt and pepper to taste Instructions Fridge dry skin (optional, for extra crispy skin): Pat chicken skin dry with …
From recipetineats.com
From recipetineats.com
BUTTERFLIED CHICKEN RECIPE WITH ALEPPO AND ZA'ATAR
Web Carefully remove the pan with the chicken, flip the bird skin-side up, and brush the skin with the remaining butter mixture. Insert a remote probe thermometer into the breast and set the alarm to 160°F.
From altonbrown.com
From altonbrown.com
CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN …
Web Dec 21, 2020 Sear the chicken. In a 12-inch cast iron skillet, add just enough extra virgin olive oil to coat the bottom. Heat over medium-high. As soon as the oil is shimmering, add the chicken, breast side down. …
From themediterraneandish.com
From themediterraneandish.com
10 BEST BUTTERFLY CHICKEN RECIPES | YUMMLY
Web Jan 29, 2023 butterflied pork chops, parsley, rosemary, black pepper, lemon juice and 1 more Butterfly Chicken With Coriander & Lime Banglar Rannaghor chicken stock, salt, pepper, lemon, plain flour, garlic clove …
From yummly.com
From yummly.com
AMAZING BROWNED BUTTER HONEY GARLIC CHICKEN - CAFE …
Web Mar 6, 2019 Melt the butter in the same pan or skillet the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula. Stir the butter and swirl the pan occasionally for …
From cafedelites.com
From cafedelites.com
JUICY PAN SEARED CHICKEN BREAST - FIT FOODIE FINDS
Web Mar 29, 2022 Heat 1/2 tablespoon of butter in a pan over medium/high heat. Once the butter melts, place chicken breast on the pan. Sear for 2-3 minutes or until golden brown. Flip the chicken breast, and optionally …
From fitfoodiefinds.com
From fitfoodiefinds.com
BROILED BUTTERFLIED CHICKEN RECIPE ALTON BROWN RECIPES
Web Broiled, Butterflied Chicken Recipe | Alton Brown | Food … 1 day ago foodnetwork.com Show details . 1. Position the oven rack 8 inches from the flame/coil and turn broiler to …
From alhikmahfm.dixiesewing.com
From alhikmahfm.dixiesewing.com
DRY SPICE BUTTERFLIED CHICKEN RECIPE - LOS ANGELES TIMES
Web May 12, 2020 1. In a small bowl, stir together the salt, paprika, oregano, pepper, garlic and onion powders, thyme, cumin and cayenne. Measure out 3 tablespoons of the spice …
From latimes.com
From latimes.com
BAKED BUTTERFLIED CHICKEN RECIPE - EASY LOW CARB
Web Sep 7, 2021 Butterfly: Remove the backbone (per recipe below) and turn the chicken breast side up. Using the palm of your hand, press down until the breast bone snaps. …
From easylowcarb.com
From easylowcarb.com
HIDDEN EXTRAS: HOW TO MAKE ADAM LIAW'S MOST LOVED WINTER …
Web Jul 31, 2020 When it comes to temperatures and times for roasting chicken, the simple approach is best: roast it hot and don't bother turning down the heat. I typically roast …
From goodfood.com.au
From goodfood.com.au
CAST IRON ROASTED BUTTERFLIED CHICKEN - DADCOOKSDINNER
Web Dec 16, 2013 Sear the chicken: Heat the oven to 400°F. Heat the cast iron pan over medium heat until hot, about five minutes, then add the vegetable oil and swirl to coat the …
From dadcooksdinner.com
From dadcooksdinner.com
BUTTERFLIED CHICKEN ITALIAN-STYLE | CHICKEN.CA
Web Meanwhile prepare the sauce; deglaze the roasting pan with the stock scraping the bottom of the pan to free up any brown bits. Pour into a small saucepan, bring to a boil and …
From chicken.ca
From chicken.ca
QUICK BUTTERFLIED ROAST CHICKEN | DONNA HAY
Web 2 tablespoons extra virgin olive oil sea salt and cracked black pepper METHOD Preheat oven to 220°C (425°F). Place the chicken, breast-side down, on a board so the back is …
From donnahay.com.au
From donnahay.com.au
You'll also love