Butterflied Chicken With Herbs and Sticky Lemon

“This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges’ Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sprinkle the chicken with kosher salt and pepper.
  2. On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
  3. In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
  4. Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F
  5. Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!

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