Tuesday February 09 , 2010
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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
  1. Preheat oven to 475F
  2. In a 9x13-inch baking stir wine with lemon and lime juices, garlic, rosemary and salt
  3. If chicken isn’t split, use kitchen scissors or shears to cut backbone out of chicken and discard.
  4. Remove and discard any excess fat or skin
  5. Slice chicken in half , between the breasts.
  6. 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.
  7. Rinse under cold water, pat dry and place chicken, skin-side down, into the dish. Spoon some of the wine mixture overtop.
  8. Cover with foil, and place something heavy, like a cast iron pan, to help keep the chicken flat
  9. Roast in center for 30 minutes.
  10. 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.
  11. Slice and serve with juices poured over top.
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