We eat a lot of chicken at our house so this was a popular dish. The recipe calls for using whole chickens, deboned and butterflied. Since I was under a bit of a time crunch – too much “getting ready for college” going on around here – I just used chicken breasts with the bone and skin. They worked great and a lot easier!
I also chose to bake the chicken in the oven – about 45 minutes at 350 instead of grilling it as our gas grill cooks a little hot and fast.
The chicken came out nice and moist and I love the crispy skin! The combination of rosemary and lemon is a favorite of mine. Thanks Stefany!
- ¼ cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 tsp. lemon zest
- 1½ Tbsp lemon juice
- good olive oil
- kosher salt
- freshly ground black pepper
- 2 roasting chickens (2½ to 3 lbs. each), deboned and butterflied
- ½ lemon, thinly sliced
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and ½ 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 ½ 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