Butterflied chicken with Lemon and Rosemary

By Jenny_439

Ingredients

• 1 cut up whole chicken
• 3 long springs fresh rosemary
• juice of 1 lemon, with more lemons to serve
• 1 red onion
• 6 tbls olive oil
• maldon or other sea salt

Preparation

Step 1

put chicken in large freezer bag. put two sprigs of rosemary in. cut a lemon in 1/2 and squeeze juice in bag, putting rinds in bag also. pour in olive oil and then tie bag. give it a good squeeze before sitting it in the fridge. let marinate overnight.

preheat to 425. let chicken set until room temp. lay chicken skin side up along with lemon rinds and onion pieces, on a foil lined pan. cook for 45 mins