Butterflied Chicken With Herbs And Sticky Lemon

• 1 whole chicken, back bone and breast bone removed and flattened
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 5 sprigs rosemary
• 10 long sprigs thyme
• 10 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1/4 cup sherry wine vinegar
• 1 lemon, thinly sliced
• 1/4 cup honey
• 2 tablespoons adobo sauce from canned chipotle peppers (use more or less depending on heat level desired)
• 2 tablespoons toasted sliced almonds
• 1/4 cup chopped fresh parsley

1. Sprinkle the chicken with kosher salt and pepper.
2. On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400u0b0 F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
3. In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
4. Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180u0b0F
5. Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!

chicken, kosher salt, fresh ground pepper, rosemary, long sprigs thyme, garlic, extra virgin olive oil, sherry wine vinegar, lemon, honey, adobo sauce, almonds, parsley

Taken from www.food.com/recipe/butterflied-chicken-with-herbs-and-sticky-lemon-376669 (may not work)