It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Butterflied Chicken with Lemon & Rosemary
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- #6381
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 butterflied chicken (approx. 3.5 to 4 lbs.)
3 long sprigs of fresh rosemary
1 lemon, juiced
more lemons to serve
1 red onion
6 tablespoons olive oil
Maldon or other sea salt
directions
(to butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity)
Sprinkle sea salt over chicken. Put chicken into a large freezer bag. Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top.
Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards. Pour in olive oil and then close bag. Give it a good squeeze around the edges before placing in the refrigerator. Marinate chicken for a couple of hours, or overnight--even a couple of days.
Preheat oven to 425. Once chicken is at room temperature, spread chicken out (skin side up) along with lemon rinds and onion pieces (cut onion into quarters) on a foil-lined roasting pan. Add remaining sprig of rosemary torn into a few pieces and tucked into leg and breast of chicken. Cook for 45 minutes. The chicken should be crisp-skinned and tender. Take the pan out and cut chicken into four pieces. Arrange on a platter with onions and more lemon wedges.
added by
nana42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 20, 2008
This recipe is terrific! I marinated it overnight, which intensified the flavours. I would think you could use chicken pieces rather than a whole chicken if desired-wings would be fantastic. Roasting at 425 for 45 minutes didn't work for me, set off my smoke detector alot, between the chicken skin and the olive oil. Next time, I will bake at 375 for an hour or so, lightly covered with foil. I would remove the foil for the last 20 minutes of cooking-and I'll definitely make this again.