Butterflied Chicken (Spatchcock Chicken)
The lemon, rosemary and garlic that is mixed into a paste is slid underneath the skin. Grilled for about 30 minutes, the chicken is very moist and so delicious! Serve with grilled tomatoes for a beautiful and healthy summer meal.
Equipment
- 2 bricks, wrapped in foil OR one heavy cast iron skillet
Ingredients
- 1/4 cup fresh rosemary sprigs chopped, plus 2 sprigs
- 3 garlic cloves chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens 2 1/2 to 3 pounds each, deboned and butterflied
- 1/2 lemon thinly sliced
Instructions
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
- 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.
- 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.
- Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.NOTE: Place either a foiled covered brick OR a heavy cast iron skillet on top of each chicken to weight it down, while grilling
Notes
Recipe source: Ina Garten, Food Network