Barefoot Bloggers

Even though that picture doesn't look that appetizing (or that butterflied), the Butterflied Chicken was delicious!  I took the liberty of using whole breasts and whole legs instead of the whole chicken.  I didn't have time to wait around for my butcher to take care of the dirty work and I wasn't doing it myself, so.....

I don't, actually, think it made any difference in the dish.....I did everything else by the book and, as I said, it came out perfectly.  My dinner guests proclaimed it "moist and juicy and it tasted great"!!  Can't beat that review.  Thanks, Donna!

By the way, I served it with the Panzanella!  I liked it so much the first time that I wanted to make it again.  So all in all, I'd say this was an extremely successful month for my Barefoot Blogging initiation!  Thanks to Melissa and Stefany for choosing so well.  Can't wait for my next assignment.

Here's the recipe:

Butterflied Chicken

Ina Garten - Barefoot Contessa

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs

3 garlic cloves, chopped

1 teaspoon lemon zest

1 1/2 tablespoons lemon juice

Good olive oil

Kosher salt

Freshly ground black pepper

2 roasting chickens (2 1/2 to 3 pounds each) deboned and butterflied (I used pieces)

1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers.  Place 1/2 of the paste under the skin of each chicken.  Rub any remaining paste on the outside and underside of the chickens.  Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken.  Season with salt and pepper.  Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.  

Grill unrolled chickens for 12 minutes on each side or until cooked through.