Butterflied Chicken

Posted July 16, 2012 by Camp Cook
Posted in : Cuisines :
  • Recipe By :
    Camp Cook/Nigella Lawson
  • Prep Time :
    25 min
  • Cook Time :
    45 min
  • Ready Time :
    1 hour, 10 min




  • 1 whole chicken
  • 3 sprigs rosemary
  • 1 medium lemon juice
  • 1 medium red onion sliced
  • 6 tablespoons olive oil


I'm sure Rick would like a nice Pinot Noir with this dish!Cut down both sides of the back bone with a poultry shear or sharp knife, toss out the back bone and rinse the chick. Put the chick in a larger zip lock bag with the needles from 2 sprigs of the rosemary, the juice and the rind from 1/2 the lemon as well as the olive oil. Squish this around to mix it up, squeeze out as much air as possible, zip closed and refrigerate 2 hrs or up to 2 days. Turn it occasionally. Bring chick to room temp and oven to 425. Cook chick skin side up in a pan with the marinade, lemon rind in chunks with the onion cut in chunks and needles from the last rosemary. Should be done to 165 in about 45 min. Cut, plate with the onion, pour pan juices over, salt and pepper to taste, enjoy.It's easy to do a few of these at a time, put the zip locks in the freezer then take them out, vacum pack and put back in the freezer. This way they are ready to thaw and cook as needed.