Butterflied Chicken with Herbs and Sticky Lemon
Transform your weeknight dinners with this vibrant and flavorful recipe for Butterflied Chicken with Herbs and Sticky Lemon. Perfectly seasoned with a blend of fresh rosemary, thyme, parsley, and garlic, this butterflied chicken boasts crispy, golden skin and tender, juicy meat. The tangy-sweet lemon glaze, made with fresh lemon juice, honey, and a touch of white wine vinegar, caramelizes to perfection, creating a delectable sticky finish. The dish is oven-roasted with slices of lemon for a zesty aromatic boost and pairs beautifully with roasted vegetables or a crisp green salad. Ready in just over an hour, this stunning yet simple recipe is a surefire way to impress at dinner while keeping things easy and approachable.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 whole chicken
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 lemons
- 3 tablespoons honey
- 1 tablespoon white wine vinegar
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Butterfly the chicken by removing the backbone using kitchen shears or a sharp knife, then flatten the chicken by pressing down on the breastbone with the heel of your hand. Pat the chicken dry with paper towels.
Step 3
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper to create a herb marinade.
Step 4
Rub the herb mixture all over the chicken, ensuring it's well-coated on both sides, including under the skin for extra flavor. Set aside to marinate for 10 minutes while you prepare the glaze.
Step 5
Juice one of the lemons into a small saucepan and add honey and white wine vinegar. Slice the second lemon into thin rounds and set aside. Heat the saucepan over low heat, stirring frequently, until the honey is fully melted and the glaze is slightly reduced, about 3–5 minutes. Remove from heat.
Step 6
Heat an oven-safe skillet or roasting pan over medium heat. Place the chicken, skin-side down, into the pan and sear for 5 minutes to achieve a golden brown crust. Flip the chicken so the skin side faces up.
Step 7
Pour half of the lemon glaze evenly over the chicken, reserving the other half for later. Arrange the lemon slices around the chicken in the skillet or pan.
Step 8
Transfer the skillet to the preheated oven and roast the chicken for 40–45 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with the remaining lemon glaze halfway through cooking.
Step 9
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Transfer to a cutting board and carve into portions.
Step 10
Serve the chicken with the roasted lemon slices for an extra tangy garnish. Pair with roasted vegetables or a fresh green salad for a complete meal.
Nutrition Facts
| Serving size | (1666.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 839.4 |
| Total Fat 53.8g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 105mg | 0% |
| Sodium 1308.6mg | 0% |
| Total Carbohydrate 69.9g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 54.6g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 106.4mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 675.6mg | 0% |
Source of Calories