I threw this together last week and, as it turned out, it tasted AMAZING! The chicken is prepared first by removing the backbone and flattening it out. Otherwise known as “spatchcocked”. Yes, for real…go ahead and laugh. I did. (You can read how to do this, and why its so awesome here). I first had chicken prepared this way when I was visiting my friend Marla , in Florida last fall. I was amazed at how moist and flavorful the chicken was inside, while nice and crispy outside, like it had been fried. Its now my most favorite way to cook chicken.
Rosemary Citrus Chicken
1 Whole Chicken. Rinsed And Spatchcocked
A few Sprigs Of Fresh Rosemary
1 Large Lemon, Sliced Into Rings
1/2 Red Onion, Sliced Into Rings
Oil Of Choice
Lots Of Sea Salt And Fresh Ground Pepper
1) Heat Oven to 350. Place the chicken, breast side up, on a rack, on top of a cooking pan. I use a stoneware bar pan and place it directly on the stone. I’m also kind of lazy, and really don’t care for washing dishes, so I try to dirty as few as possible.
2)Slice open the skin on the chicken in a few different places and shove the rosemary sprigs (I put the whole sprig in there), onion and lemon under the skin.
3)Oil up the bird and season with a LOT of sea salt and ground pepper. I’m not kidding, the more salt the better….at least in my world.
4)Cook for a good hour, maybe longer, maybe less. It will depend on the size of your chicken. Just check it often and when the leg seems like it can be pulled off the body without any resistance, I call that done. Technical, I know. You could also use a meat thermometer….whatever floats your boat.
5)Pull out the rosemary sprigs and lemons, leave the onion, it tastes really good now too.
Serve with a side of whatever roasted veggie you wish. You will eat lots of this, I promise, its THAT good!
Remember to save all the drippings and bones. I made bone broth with these chickens, and it was the most flavorful bone broth, and chicken soup I have made to date.