Butterflied Roast Chicken with Lemon and Rosemary

Butterflied roast chicken with rosemary and lemon is covered in a simple sauce creating a tender and juicy meal that takes only 1 hour to prepare.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 283 Calories

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 lemon, sliced into rounds
• kosher salt and ground black pepper to taste
• 4 sprigs fresh rosemary
• 1 (3 pound) whole chicken, backbone removed
• 0.5 cup white wine

Recipe Instructions

Step 1

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.

Step 2

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).

Step 3

Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.

Step 4

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.

Step 5

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.