Wednesday, May 17, 2017


A butterflied chicken roasts faster than a regular whole chicken. If you don't want to cut the backbone out and flatten the breast, ask your butcher to do this for you. I use very sharp 'kitchen-only' shears to remove the backbone. Then I take a knife and cut through the breast bone, also known as keel bone, and then turn it over and flatten the chicken slightly. If you don't have fresh herbs, use freeze-dried or dried. What's not to like about roasting a chicken with herbs, lemon juice, and wine!

Lee's Kitchen Tips:
There is a difference between a butterflied chicken and a spatchcock chicken. There is one more stop in preparing a spatchcock chicken . . .you make two slits at the bottom of each breast and tuck the ends of the drumsticks through the slits. This holds the chicken together in one nice package, perfect for grilling on both sides.

1 t fresh thyme leaves
1 t fresh oregano leaves
1 t fresh basil leaves
Zest and juice of ½ lemon
2 cloves garlic, pressed
2 t sea salt
1 t freshly ground black pepper
⅓ cup extra-light olive oil or avocado oil

1 lemon, thinly sliced
1 yellow onion, thinly sliced
1 whole butterflied chicken
½ cup dry white wine or chicken broth
Juice of 1 lemon

Place the thyme, oregano, and basil on a cutting board and mince.
Transfer to a small bowl and add the lemon zest, lemon juice, garlic, salt, and pepper. 
Whisk in the oil and set aside. 
In a large (12-inch) cast-iron skillet or baking pan, add the onion, and lemon slices in one layer in the center.

Preheat oven to 425 degrees F.

Place chicken on top of the onion, lemon mixture.
Brush the herb-oil mixture all over the chicken.

Roast in oven for 45 minutes.
Add the wine to the pan and roast another 15 minutes.

Add the lemon juice to the top of the chicken, cut into pieces, and serve.

Serve with roasted potatoes and carrots and a green vegetable or salad.

Serves 4

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