Passover Friendly- Easy and Elegant Butterflied Lemon Rosemary Chicken

Published by Bat-El at March 15, 2018

Ingredients

1 tsp Himalayan salt
1 tsp Freshly ground black pepper
3 Tbsp olive oil
3 fresh rosemary springs ( chop some to sprinkle)
1 lemon, halved and sliced 1/8 inch thick
6 large garlic cloves, chopped
2 (2-pound) chicken, backbone removed and butterflied
1/4 cup dry white wine
Juice of 1/2 lemon

This beautiful roasted lemon rosemary chicken is going to be the star of the show at your dinner table. The lemon and wine become a nice and rich sauce that makes every bight mouthwatering! And what could be better than garlic and rosemary infused in all that goodness? This impressive dish is really easy to make for almost any occasion. It could be served at your Shabbat dinner, any weeknight with family and friends or even for Passover. You choose.

Instructions

Preheat the oven to 450 degrees.

1). Place the butterflied chicken (skin side up) on a wide baking sheet lined with parchment pepper.

2). Sprinkle salt, pepper, some chopped (and unchopped) rosemary. Arrange the lemon wedges all around; add the dry white wine and olive oil and lemon juice.

3). Cover and bake for 50 minutes. Then remove the cover and continue baking for another 10-15 minutes until nice and golden. Take out, cover again and let rest for 10 minutes before serving.

Enjoy!