Lemon and Herb Butterflied Chicken
My favorite method to prepare roast chicken is butterflied or spatchcock. My lemon and herb butterflied chicken is tender and delicious!
- 1 lemon, halved lengthwise and sliced
- 1 whole onion, cut in wedges
- 4 cloves garlic, whole
- 1 whole chicken (3–4 lb), butterflied
- 2 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary, chopped
- 1/2 cup chicken broth (or dry white wine)
- 1 tbsp fresh lemon juice
- Preheat oven to 450F. In a large roasting dish, spread the lemon, onion, and garlic on the bottom of the pan. Butterfly the chicken by removing the backbone of the chicken, as outlined above. Season the inside and outside of the bird with a generous amount of salt and pepper. In a small mixing bowl, mix together the olive oil, thyme, and rosemary. Spread the olive oil mixture evenly over all sides of the chicken (including the inside). Place the chicken in the roasting dish on top of the lemons, onion, and garlic.
- Roast the chicken, uncovered, for 40 minutes, rotating the roasting dish in the oven at about 30 minutes. Add the chicken broth to the pan, making sure to avoid getting it on the chicken. Roast for another 20 to 30 minutes. The chicken is ready when a meat thermometer inserted in the thickest part of the breast reads 155F to 160F.
- Remove the chicken from the oven and sprinkle with the lemon juice. Tent the chicken with a piece of foil for approximately 10 minutes. Carve and serve with the drippings drizzled over the chicken.