butterflied roast chicken with lemon and rosemary

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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, 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 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.