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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
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.
Step 3
Flip the chicken over and press firmly on the breastbone to flatten it. This is called butterflying or spatchcocking the chicken.
Step 4
Place the butterflied chicken on a baking sheet lined with parchment paper or a wire rack.
Step 5
Zest one lemon and slice it thinly into rounds. Juice the other lemon and set the juice aside.
Step 6
In a small bowl, mix the lemon juice, olive oil, minced garlic (from the peeled garlic cloves), salt, black pepper, and paprika (if using).
Step 7
Rub the lemon-oil mixture generously over the entire chicken, including under the skin for extra flavor.
Step 8
Arrange the lemon slices and rosemary sprigs around and under the chicken.
Step 9
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).
Step 10
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.
Step 11
Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute before carving.
Step 12
Carve and serve the chicken with the roasted lemon slices and any pan juices spooned over the top.
Nutrition Facts
| Serving size | (1592.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 648.1 |
| Total Fat 54.1g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 105mg | 0% |
| Sodium 4843.1mg | 0% |
| Total Carbohydrate 18.7g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 3.2g | |
| Protein 29.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.5mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 620.1mg | 0% |
Source of Calories