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Citrus Spring Chicken
Created by Phelan,
Ingredients
At a glance
Serves
6
- 1 cup dry white wine or apple juice
- 1/4 cup fresh lemon juice, about 1 lemon
- 1/4 cup freshly squeezed lime juice, about 2 limes
- 3 large garlic cloves, minced
- 1 tablespoon dried rosemary or tarragon
- 1 teaspoon salt
- 3 ½ lbs whole chickens, preferably split in half
Methods/steps
- Preheat oven to 475F
- In a 9x13-inch baking stir wine with lemon and lime juices, garlic, rosemary and salt
- If chicken isn’t split, use kitchen scissors or shears to cut backbone out of chicken and discard.
- Remove and discard any excess fat or skin
- Slice chicken in half , between the breasts.
- Place chicken skin-side up, onto a flat surface. And flatten it as much as possible by pressing down on the breast bone with both of your hands or smash it down with a heavy frying pan.
- Rinse under cold water, pat dry and place chicken, skin-side down, into the dish. Spoon some of the wine mixture overtop.
- Cover with foil, and place something heavy, like a cast iron pan, to help keep the chicken flat
- Roast in center for 30 minutes.
- Remove the pan and foil from top of chicken. Turn chicken and spoon juices overtop. Return to the oven, uncovered. Baste occasionally. Bake for 15-20 minutes or until the meat is firm when pressed.
- Slice and serve with juices poured over top.
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