Butterflied chicken

Butterflied chicken

Butterflied chicken

Recipe by:
Ina Garten

Watch Barefoot Contessa
Friday the 18th, at 08:05

Prep: 10 mins
Cook: 25 mins
Serves: 8
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

Method

Butterflied chicken

1) Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp olive oil, 2 tsp salt and 1/2 tsp pepper together in a small bowl to make a paste.

2) Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

3) Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

4) Heat a griddle with coals. Spread the coals out in 1 dense layer and brush the griddle with oil. Unroll the chickens, place them on the griddle and cook for 12 minutes on each side.