Butterflied Roast Chicken with Lemon and Rosemary

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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 Facts

Per serving (6 servings total)