Butterflied Chicken With Lemon And Rosemary Recipe

• 1 x butterflied chicken (approx. 3-1/2 to 4 lbs.)
• 3 sprg fresh rosemary
• 1 x juice of lemon, with more lemons to serve
• 1 x red onion
• 6 Tbsp. extra virgin olive oil Maldon or possibly other sea salt

1. (To butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity)
2. Sprinkle sea salt over chicken.
3. Put chicken into a large freezer bag.
4. Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top.
5. Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards.
6. Pour in extra virgin olive oil and then close bag.
7. Give it a good squeeze around the edges before placing in the refrigerator.
8. Marinate chicken for a couple of hrs, or possibly overnight-even a couple of days.
9. Preheat oven to 425.
10. Once chicken is at room temperature, spread chicken out (skin side up) along with lemon rinds and onion pcs (cut onion into quarters) on a foil-lined roasting pan.
11. Add in remaining sprig of rosemary torn into a few pcs and tucked into leg and breast of chicken.
12. Cook for 45 min.
13. The chicken should be crisp-skinned and tender.
14. Take the pan out and cut chicken into four pcs.
15. Arrange on a platter with onions and more lemon wedges.

butterflied chicken, rosemary, lemon, red onion, extra virgin olive oil

Taken from cookeatshare.com/recipes/butterflied-chicken-with-lemon-and-rosemary-95747 (may not work)