Yields
4 servings
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ingredients
1 3
lb(s) whole chicken (about 1.5 kg) (1)
2
sprig fresh rosemary (2)
2
lemons
1
tsp lemon zest (5ml)
1
Tbsp chopped parsley (15ml)
1
tsp minced garlic (5ml)
2
bay leaves
3
Tbsp butter, melted (45ml)
salt and freshly ground black pepper
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directions
Step 1
Preheat oven to 425F/220C.
Step 2
Using kitchen scissors cut along both sides of the backbone and remove it. Trim skin and remove excess fat.
Step 3
Press down on the breastbone to flatten the chicken.
Step 4
Zest lemon, slice lemons and place in casserole. Top with bay leaves and rosemary.
Step 5
Combine parsley, lemon zest and garlic. Tuck under skin on one side of breast.
Step 6
Brush butter on both sides of chicken and season with salt and pepper. Tuck wings under breasts and place in metal baking dish.
Step 7
Roast in oven for 45 minutes, or until golden brown and juices run clear and internal temperature reaches 170F/80C.
Step 8
Remove from oven and tent with foil for 10 minutes. Cut 2 leg and 4 breast portions.