Ingredients: |
Ingredients: 1 whole chicken, butterflied 1 teaspoon dried rosemary leaves 2 teaspoons salt 1 tablespoon coarsely chopped garlic 2 tablespoons extra virgin olive oil Carrots, celery, onion- all can be past their prime Lemon juice
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Directions: |
Directions:Butterfly chicken: Using a thin knife or (better) kitchen shears, cut out the backbone. This takes some hand strength, which is why I like the shears better. Without the backbone, the chicken will lie flat. You can also remove the wishbone and keel bone if you like (it'll be obvious which parts you can get rid of) You might want to youtube a video if you've never done this before.
Turn on your broiler (if it's gas, leave the rack at the mid point, if it's electric, move the rack to 2/3s of the way) Mix the rosemary, salt, garlic, and 1 tablespoon of olive oil into a paste (you can use other flavor combinations here, experimentation!) and use a spoon to get it up under the skin. Use the rest of the olive oil to give the chicken skin a good rubdown.
In a roasting pan, make a bed of the aromatic veggies and put your chicken skin side down. Cook for 20 minutes before flipping or the skin will burn. Once you flip, cook until the skin browns. If the chicken still needs cooking to reach (155-165º F) once the skin is brown, flip it again to let it finish.
Once it reaches 155-165 in the thighs, remove and let rest. Dress with the lemon wedges. |