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Ingredientes
- 1 x butterflied chicken (approx. 3-1/2 to 4 lbs.)
- 3 sprg fresh rosemary
- 1 x juice of lemon, with more lemons to serve
- 1 x red onion
- 6 Tbsp. extra virgin olive oil Maldon or possibly other sea salt
Direcciones
- (To butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity)
- Sprinkle sea salt over chicken. Put chicken into a large freezer bag.
- Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top.
- Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards. Pour in extra virgin olive oil and then close bag. Give it a good squeeze around the edges before placing in the refrigerator.
- Marinate chicken for a couple of hrs, or possibly overnight-even a couple of days.
- Preheat oven to 425. Once chicken is at room temperature, spread chicken out (skin side up) along with lemon rinds and onion pcs (cut onion into quarters) on a foil-lined roasting pan. Add in remaining sprig of rosemary torn into a few pcs and tucked into leg and breast of chicken.
- Cook for 45 min. The chicken should be crisp-skinned and tender.
- Take the pan out and cut chicken into four pcs. Arrange on a platter with onions and more lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 395g | |
| Calories 122 | |
| Calories from Fat 14 | 11% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41886mg | 1745% |
| Potassium 434mg | 12% |
| Total Carbs 27.33g | 7% |
| Dietary Fiber 6.7g | 22% |
| Sugars 13.96g | 9% |
| Protein 2.71g | 4% |
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