Am I on a posting roll or what? It just so happens that all of the events I am participating in, all have due dates this week! And we're not done yet! whew! Thank goodness for scheduled posting! This month's final Barefoot Bloggers recipe is butterflied chicken that was chosen by Stefany of Proceed with Caution.
I was excited for this recipe because it seemed like it wasn't going to be very complicated yet it would still pack a flavor punch. The recipe calls for two whole chickens but since it is just going to be me eating, I decided to cut the recipe down and use just chicken breasts instead.
Because I don't have a grill and my little George Foremen grill and I tend to have a love/hate relationship...more hate than love recently. I went for baking the chicken rather than grilling. I baked it at 400˚ for 30 minutes and then 350˚ for 10.
wow...this was so delicious! The lemon and garlic flavors popped. The chicken was so moist. I'm sure it would have been delicious on the grill but I was very happy with the way it came out baked. In fact, it may be my new go to baked chicken dish from now on. It was simple and came together so quickly. Great for a dinner for one or dinner to eight. Loved it!
So did Charlie!
Check out the other Barefoot Bloggers for more butterflied chicken!
Butterflied Chicken
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
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.
Source: Butterflied Chicken by Ina Garten courtesy of Foodnetwork.com
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10 Treats for Charlie:
Your dog is too cute! Glad you liked the chicken, we did too.
A lot of us did breasts, I am glad they turned out well in the oven. If hubs wasn't home I would have done the same.
They look yummy!
Hi Charlie!
Did you redesign your site? I love the brown scallopedness (not a word, I know) at the top.
I'm glad you baked it and liked it. George Foreman and I, we broke up a few years ago. I understand the more hate than love.
~The Cat's Pajamas
Hey Charlie - did you get your hair done recently?
Glad to hear you both liked it.
Charlie looks like he loved it! Your chicken turned out great. i used thighs and did a combo of grill pan and oven and liked the way it turned out too.
I used the oven too. Your chicken looks tender and delicious and I asgree with you, the flavour was terrific.
Good dog! Your chicken looks great. I really found that even though I did not do the whole chicken it was still very flavorful.
I think the little bit of chicken with your lovely plate of sides looks just perfect. I love seeing Charlie. Hi little fella.
Ooh, the baking was a great idea! I've got to try it. Always looking for new ways to prep chicken, especially since I just bought a ton of frozen breasts from Costco.
I didn't commit to this recipe because of the lack of grill, the single serving, etc. You make me ashamed. I may go ahead and try over the week-end.
Your's looks delish!
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