Butterflied Lemon Roast Chicken
You won't be missing out on flavor with this roasted chicken recipe.
Servings: 12 people
Calories: 349kcal
Ingredients
- 4 pounds whole chicken
- 2 tablespoons extra virgin olive oil
- 8 garlic cloves 4 cloves minced and 4 peeled but left whole
- 1 teaspoon paprika
- 1 tablespoon rosemary minced
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 2 lemons cut into wedges
- 2 whole rosemary sprigs
Instructions
- Set oven rack in the middle of the 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 a 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!
Nutrition
Calories: 349kcal | Carbohydrates: 1g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 107mg |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10