Nathalie Dupree’s Lemon Rosemary Chicken

By carvalhohm2

Ingredients

• 1 large chicken
• 4 lemons
• fresh rosemary

Details

Adapted from community.qvc.com

Preparation

Step 1

On the night before serving, cut out backbone by cutting down both sides from neck to tail. It's simple except for the section where the leg is attached to the backbone. Turn chicken over. Snap breastbone/wishbone. Remove breast cartilage. Put chicken skin side up in flat baking dish. Cover with juice of one lemon. Put Saran Wrap over chicken. Weight down with another baking dish weighted with canned goods. Refrigerate overnight.

When ready to bake, preheat oven to 350 deg F. Remove chicken from refrigerator and uncover. Add the juice of three more lemons and plenty of fresh rosemary or other favorite herb. Bake for 1 hour. Can also barbecue on grill.

To serve, cut into four sections where thigh attaches. White meat and dark meat pieces are separate.