roasted chicken + lemon
What I like about this recipe is that you throw everything into a large ziploc and forget about it. The only challenging bit is that you have to butterfly the chicken prior to marinating it, but by doing so, you allow the marinade to flavor and tenderize the entire chicken and it cuts down the cooking time. If you are not comfortable cutting up chicken, you can always ask your butcher to do it for you. The result is a moist and super-tasty chicken perfect for dinner any night of the week.
Roasted Chicken + Lemon
1 3lb. organic chicken, butterflied and flattened
¼ c. freshly squeezed lemon juice (save lemon halves)
½ c. balsamic vinegar
½ c. + 1 Tbsp. extra virgin olive oil
4 cloves garlic, smashed with palm of your hand
2 sprigs fresh rosemary
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 Tbsp. organic unsalted butter
For the marinade:
In a medium bowl, combine the lemon juice, balsamic vinegar, 1/2 c. olive oil, garlic, salt and pepper. Stir to combine and pour into a large ziploc bag. Toss in the rosemary and lemon halves.
For the chicken:
Cut the backbone out with kitchen shears and cut the breast bone, so the chicken lays flat. Add the chicken to the marinade, seal the bag and massage the chicken until the marinade is evenly distributed. Refrigerate for a minimum of 4 hours or overnight. Remove the chicken from the refrigerator 20 minutes before cooking and pat off any excess marinade with paper towels.
Preheat oven to 400.
In a large ovenproof skillet (I use cast iron), add 1 Tbsp. olive oil and 1 Tbsp. unsalted butter over medium-high heat. Add the chicken skin-side down and sear until the chicken starts to crisp and turn golden brown, about 3-5 minutes. With tongs, turn the chicken over and transfer the skillet to the oven and roast the chicken until golden brown all over, about 30 minutes, or when the internal temperature reaches 160 degrees. Remove from the oven and allow the chicken to rest 10 minutes, then cut the chicken into individual pieces and serve. Serves 6.
Photo: © Zavvi Rodaine.com
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