Butterflied Chicken (Serves 8)
Copyright 2006, Ina Garten, All Rights Reserved
Photo: Courtesy of Food Network
¼ cup chopped fresh rosemary, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 ½ tablespoons lemon juice
Good Olive Oil
Freshly ground black pepper
2 roasting chickens (2- ½ to 3 pounds 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 scattered the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerator for at least one hour.
Heat a grill with coals. Spread the coals out in one dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.