Butterflied Citrus and Rosemary Roasted Chicken


Butterflied Citrus and Rosemary Roasted Chicken


1 whole chicken
3 cloves garlic, crushed
1/4 cup orange juice
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons finely chopped fresh rosemary
2 tablespoons olive oil
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100043


This is delicious served with Potato Gratin and lightly steamed asparagus or green beans.


Use a pair of kitchen scissors to cut along each side of the backbone of the chicken.  Discard the backbone.  Place the chicken on a flat surface and press down to flatten it.  Cut slashes into the skin of the thighs and drums.  Put the chicken into a large oven proof dish.

Combine the remaining ingredients to make a marinade and pour over the chicken.  Cover and refrigerate for 1 hour if you have the time.

Preheat oven to 180C.

Roast for 1 hour or until the chicken is well browned and cooked through. the more you can baste the chicken during the cooking process the better - as the marinade will have more chance to be absorbed into the flesh.




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