Butterflied Chicken

Butterflied Chicken


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I saw this recipe on an episode of the Barefoot Contessa and adapted it for two people. It's the most amazingly flavorful dish! I highly recommend using organic chicken breasts if you can - the taste is incomparable.

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Northbrook, IL


  • 1/4 C. chopped fresh rosemary leaves, plus 1 sprig
  • 3 garlic cloves, chopped
  • 1 tsp. lemon zest
  • 1 1/2 Tbs. lemon juice
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 boneless chicken breast with skin, about 1-2 lb.
  • 1/2 lemon, thinly sliced

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Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 Tbs. olive oil, 2 tsp. salt and 1/2 tsp. pepper together in a small bowl to make a paste.

Place the chicken 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 chicken.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary. Season with salt and pepper. Fold chicken over, cover with plastic wrap and refrigerate for at least 1 hour.

OVEN: Preheat oven to 375 degrees. Bake chicken for 45 minutesĀ - 1 hour or until juices run clear.

GRILLING: 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.

Recipe adapted from Ina Garten on the Barefoot Contessa

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