- 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
- 1/2 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.
03/25/2018
recipepes.com
Butterflied Roast Chicken with Lemon and Rosemary, recipe
PT15M
PT1H
5
455 calories
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