BUTTERFLIED CHICKEN WITH HERBS AND STICKY LEMON

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Butterflied Chicken With Herbs and Sticky Lemon image

This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges' Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.

Provided by Sharon123

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 whole chicken, back bone and breast bone removed and flattened
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
5 sprigs rosemary
10 long sprigs thyme
10 garlic cloves
2 tablespoons extra virgin olive oil
1/4 cup sherry wine vinegar
1 lemon, thinly sliced
1/4 cup honey
2 tablespoons adobo sauce from canned chipotle peppers (use more or less depending on heat level desired)
2 tablespoons toasted sliced almonds
1/4 cup chopped fresh parsley

Steps:

  • Sprinkle the chicken with kosher salt and pepper.
  • On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
  • In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
  • Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F
  • Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!

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