Butterflied Roast Chicken with Lemon and Rosemary
Ingredients
- olive oil (1 tablespoon)
- whole chicken (3 pound)
- kosher salt (0 )
- ground black pepper (0 )
- lemon (1 )
- fresh rosemary (4 sprigs)
- white wine (0.5 cup)
Instructions
- Preheat the 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, onto 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 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 283
- fat: 12 g
- sats: 3 g
- carbs: 3 g
- fibre: 1 g
- protein: 37 g
- salt: 0.178 g