For extra crispy skin, pat the chicken dry with paper towels before rubbing with oil. Feel free to experiment with other herbs like thyme or sage. Serve with roasted vegetables or a fresh salad for a complete meal.
Butterflied Roast Chicken with Lemon and Rosemary
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS69
Experience the ultimate in poultry perfection with our Butterflied Roast Chicken. Spatchcocking ensures even cooking and crispy skin, infused with bright lemon and aromatic rosemary. A guaranteed centerpiece for any meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol114 mg
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Fiber1 g
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Protein37 g
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Saturated Fat3 g
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Sodium178 mg
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Sugar0 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil. (5 minutes)
02
StepRub 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, onto the rack. (10 minutes)
03
StepRoast 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).
04
StepTransfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack. (5 minutes)
05
StepPour wine 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. (10 minutes)
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Jedidiah Kohler
Jun 19, 2025Simple recipe, and it's easy to follow, even for a beginner cook like me. Thank you!
Hosea Hudson
May 25, 2025Resting the chicken under foil is crucial for retaining moisture. Don't skip this step!
Breanna Deckowpaucek
Feb 28, 2025I tried this on the grill, and it was amazing! The smoky flavor complemented the lemon and rosemary beautifully.
Kathryn Zulauf
Feb 27, 2025The butterflying technique really makes a difference. The chicken cooked so evenly and was incredibly juicy.
Gabe Dicki
Feb 8, 2025My family devoured this chicken! I'll definitely be making it again soon.
Geovanny Haley
Jan 23, 2025This was the best roast chicken I've ever made! The lemon and rosemary flavor was perfect.
Porter Dubuque
Jan 11, 2025The pan sauce is the star of the show! I could drink it straight from the pan.
Neoma Zboncak
Jan 6, 2025I added a pinch of red pepper flakes to the pan sauce for a little extra kick, and it was fantastic!
Garrett Macejkovic
Nov 5, 2024I used bone-in chicken breasts instead of a whole chicken, and it worked great. Just adjusted the cooking time accordingly.