- Preriscaldamento e preparazione
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.
- Condimento e regolazione
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.
- Preriscaldamento e preparazione
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).
- Creare il sapore
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Cucinare la base
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.
- Calorie:268 kcal%13%
- Proteina:37.0 g%74%
- Carboidrati:3.0 g%1%
- Grasso:12.0 g%24%
- Zucchero:0.0 g%0%
- Sale:0.4 g%6%
- Energia:1121 kJ%18%
Butterflied Roast Chicken with Lemon and Rosemary is a delicious and satisfying dish, Featuring olive oil, (3 pound) whole chicken and lemon, making it a satisfying centerpiece for any dinner table. Serve as a satisfying main course, paired with your favorite sides for a complete meal.
