Pan-Roasted Butterflied Chicken

I feel

like

I am

finally

in the

groove

again.

Micah

was gone

for a few

weeks...

so I

literally

had toast

for each

meal.

Not good.

But

now that

he is

back...

I am

cooking

again!

Pan-Roasted Butterflied Chicken

Adapted from Rachael Ray

 

6 cloves garlic, peeled
4 tablespoons snipped flat-leaf parsley
2 tablespoons tarragon
2 tablespoons snipped fresh chives 

Salt and pepper
1/4 cup extra-virgin olive oil
1 whole chicken, washed and patted dry

1.  Preheat the oven to 450 degrees.

2. Using a food processor, chop together the garlic, parsley, tarragon, chives, 1 teaspoon salt. With the machine on, drizzle in 3 tablespoons olive oil and process until a coarse paste forms.

3. Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Place breast side down on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.

4. Using your fingers, stuff the herb mixture under the skin, spreading it evenly. Rub the remaining 1 tablespoon olive oil on the skin and underside of the chicken; season with salt and pepper. 

5. Place breast side up in a roasting pan and cook until the skin is golden and crispy or until an instant-read thermometer registers 165°, about 45 minutes. Let the chicken rest for 15 minutes before carving.
 

Posted 2 Years Ago: "Hello Monday"