- Voorverwarmen en voorbereiding
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.
- Kruiden en aanpassen
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.
- Voorverwarmen en voorbereiding
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).
- De smaak opbouwen
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Het basisproduct bereiden
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.
- Calorieën:268 kcal%13%
- Eiwit:37.0 g%74%
- Koolhydraten:3.0 g%1%
- Vet:12.0 g%24%
- Suiker:0.0 g%0%
- Zout:0.4 g%6%
- Energie: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.
