Butterfly Chicken with Lemon Rosemary
Transform your weeknight dinner with this vibrant and flavorful butterfly chicken with lemon rosemary recipe. By spatchcocking the chicken, you’ll ensure even cooking and achieve golden, crispy skin every time. The zesty marinade, made with fresh lemon juice, garlic, and a hint of paprika, infuses the meat with irresistible flavor. Aromatic rosemary sprigs and caramelized lemon slices add an elegant, rustic touch, perfect for impressing guests or elevating a family meal. Ready in just over an hour, this roasted chicken is juicy, tender, and incredibly easy to make, making it a go-to recipe for wholesome, crowd-pleasing comfort food. Serve it alongside your favorite sides and drizzle with the pan juices for a truly unforgettable feast.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 pieces Lemon
- 6 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika (optional, for color)
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by placing it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it.
Flip the chicken over and press firmly on the breastbone to flatten it. This is called butterflying or spatchcocking the chicken.
Place the butterflied chicken on a baking sheet lined with parchment paper or a wire rack.
Zest one lemon and slice it thinly into rounds. Juice the other lemon and set the juice aside.
In a small bowl, mix the lemon juice, olive oil, minced garlic (from the peeled garlic cloves), salt, black pepper, and paprika (if using).
Rub the lemon-oil mixture generously over the entire chicken, including under the skin for extra flavor.
Arrange the lemon slices and rosemary sprigs around and under the chicken.
Roast the chicken in the preheated oven for 35-45 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C).
If the skin is not golden and crispy to your liking, broil the chicken for an additional 2-3 minutes, keeping a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute before carving.
Carve and serve the chicken with the roasted lemon slices and any pan juices spooned over the top.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
