So this Barefoot Bloggers recipe presented a new challenge for me, deboning and butterflying a whole chicken. While I had the best of intentions of taking on that challenge, I just couldn’t do it. I have a thing with chicken on the bone, and for some reason it got worse when I was pregnant with my daughter. I don’t even really like handling boneless, skinless chicken breasts and if Nate is home, I have him pound/trim/cut them for me. So, in the end I chickened (haha!) out and went with boneless, skinless breasts. Even so, this chicken was delicious! So flavorful and easy to prepare. The only thing I would do differently next time is to decrease the amount of salt. I am sure it would be fine on chicken with skin, but it was a bit to much on the skinless breast.
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied (I used 4 large bonless skinless breasts)
- 1/2 lemon, thinly sliced
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens 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 chickens.
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
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.