If I have chicken in my fridge, I have so many options to cook. I am that girl that always has to have, at least once a week, a meal with a roast chicken.
This is an easy and quick recipe because when I came home late from work I need to do something very fast. But I can not forget to do something tasty. This is the only way to make my children eat with pleasure.
In this recipe, you need to cut the backbone because this will make the chicken bake in 35 minutes. Butterflying a chicken allows it to roast more quickly and evenly.
Placing the chicken on a ‘bed’ of lemon and garlic infuses it with amazing flavor as it roasts.
For me, it is the quickest way to do a roast chicken.
| Prep Time | 15 |
| Cook Time | 35 - 40 |
| Servings |
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Ingredients
- 1 Chicken
- 4 Bulbs Garlic halved horizontally
- 3 Lemon sliced into 2 cm rounds
- 2 tbs olive oil
- Sea Salt
- Black Pepper
- Rosemary
Ingredients
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Instructions
- The day before: Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
- Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.
- Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
- Season the chicken with lemon juice, salt, and pepper. Put in the fridge.
- Preheat oven to 220°C (425°F).
- Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the rosemary and then the chicken, breast-side up, tucking in the wing tips.
- Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through.
