Butterflied Chicken with Lemon & Rosemary
 
 
this recipe was created by nigella lawson and prepared on oprah 
 
1   butterflied chicken (approx. 3-1/2 to 4 lbs.)
  to butterfly a chicken just cut through the backbone from tail to the
  neck using poultry scissors open chicken up and wash out cavity)
3   long sprigs of fresh rosemary
  juice of 1 lemon, with more lemons to serve
1   red onion
6 Tbsp  olive oil
  maldon or other sea salt
 
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. 
 
-- 
(ID: 11381) Mirror: rec.food.recipes: Wed, Aug 6, 2003


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