Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 to 6 Servings
The combination of all the ingredients in this chicken dish is superb! Each bite is amazing! Serve this for dinner tonight, and I promise you that everyone is going to be so happy!
Ingredients:
2 tbsp unsalted butter, cut into pieces
¼ c chopped parsley
3 garlic cloves, minced
¼ c dry white wine
¼ c fresh lemon juice
½ tsp crushed red pepper flakes
1 tbsp chopped fresh rosemary
1 chicken, 3½ pounds (1.75 kg), patted dry
2 tbsp olive oil
Salt and freshly ground pepper
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Lay the chicken onto a cutting board, then remove the tips of the wings. Turn it over, then slice through the backbone and remove it carefully. Open it up by slicing through the sides of the breastbone.
Flip it over, then press it to gently flatten it out. Use paper towels to pat it dry. Sprinkle salt and pepper all over the chicken to season.
Place a large cast-iron skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the chicken into the hot skillet, then cover it. Cook the chicken for about 15 minutes or until golden brown.
Move the skillet to the preheated oven and cook the chicken for another 15 minutes or until done. Use an instant-read thermometer to check. It should read 160 degrees F.
Remove it from the oven, then place the chicken onto a clean plate.
Place the same skillet on the stove and turn the heat to medium-low. Add garlic and sauté for about a minute or until aromatic.
Add lemon juice and wine, then scrape the bottom of the skillet to get the browned bits.
Stir in the butter until melted. Simmer for 3 minutes or until the texture of the sauce becomes thick. Stir in the rosemary and parsley.
Put the chicken back into the skillet, then toss until coated with the delicious sauce.
Serve and enjoy!
Ingredients
- 2 tbsp unsalted butter, cut into pieces
- ¼ c chopped parsley
- 3 garlic cloves, minced
- ¼ c dry white wine
- ¼ c fresh lemon juice
- ½ tsp crushed red pepper flakes
- 1 tbsp chopped fresh rosemary
- 1 chicken, 3½ pounds (1.75 kg), patted dry
- 2 tbsp olive oil
- Salt and freshly ground pepper
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Lay the chicken onto a cutting board, then remove the tips of the wings. Turn it over, then slice through the backbone and remove it carefully. Open it up by slicing through the sides of the breastbone.
Flip it over, then press it to gently flatten it out. Use paper towels to pat it dry. Sprinkle salt and pepper all over the chicken to season.
Place a large cast-iron skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the chicken into the hot skillet, then cover it. Cook the chicken for about 15 minutes or until golden brown.
Move the skillet to the preheated oven and cook the chicken for another 15 minutes or until done. Use an instant-read thermometer to check. It should read 160 degrees F.
Remove it from the oven, then place the chicken onto a clean plate.
Place the same skillet on the stove and turn the heat to medium-low. Add garlic and sauté for about a minute or until aromatic.
Add lemon juice and wine, then scrape the bottom of the skillet to get the browned bits.
Stir in the butter until melted. Simmer for 3 minutes or until the texture of the sauce becomes thick. Stir in the rosemary and parsley.
Put the chicken back into the skillet, then toss until coated with the delicious sauce.
Serve and enjoy!
