Roasted Lemon Garlic Butter Chicken
INGREDIENTS
1 chicken, 3½ lbs (1.75 kg), patted dry
Salt and freshly ground pepper
2 tablespoons olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes
¼ cup dry white wine
¼ cup fresh lemon juice
2 tablespoons unsalted butter, cut into pieces
¼ cup chopped parsley
1 tablespoon chopped fresh rosemary
COOKING INSTRUCTIONS
Preheat your oven to 400°F (200°C).
Place chicken on a work surface and cut off wing tips. Turn the chicken breast side down
and cut along both sides of the backbone to remove it.
Open up the chicken. Cut a shallow line along either side of the breastbone with the tip
of a knife and strip off the cartilage.
Turn chicken skin side up and press down vigorously on the center of the breast to flatten the chicken.
Of course, this step is optional if you bought a butterflied chicken at the grocery store.
Heat a large cast-iron skillet over medium heat. Pat chicken dry with paper towels and
season generously with salt and pepper.
Add olive oil to the skillet, then arrange chicken skin side down.
Cover the bottom of a smaller cast-iron skillet (or pot) with foil and place over chicken
to weigh it down and keep it flat in the pan.
Cook until golden brown and crisp, about 15–18 minutes. Remove the top skillet and turn chicken skin side up.
Transfer to preheated oven and roast just until cooked through, approximately 15-20 minutes.
Insert an instant-read thermometer into the skillet thickest part of the breast. It should read 160°F (70ºC). Remove it
from the oven and transfer chicken skin side up on a plate to rest for a couple of minutes while you make the sauce.
Set the same skillet over medium-low heat and add garlic and red pepper flakes.
Cook, stirring often, until garlic is softened and fragrant (about 1 minute). Add wine and lemon juice.
Swirl the skillet to emulsify.
Reduce heat to low and add butter. Cook, swirling to combine until melted. Pour in the cooking juices
that have pooled under the chicken in the plate.
Reduce until slightly thickened (about 2 to 3 minutes) then mix in parsley and rosemary.
Reduce heat to low and add butter. Cook, swirling to combine until melted. Pour in the cooking juices
that have pooled under the chicken in the plate.
Return chicken to skillet to serve. Slice up the chicken and ENJOY!!!.
Recipe Courtesy of: Recipes and Desserts
