Roasted Rosemary Lemon Chicken
A quick and flavorful roasted chicken, spatchcocked and perfectly cooked in a cast iron skillet with fresh rosemary, lemon, sweet roasted onion, and a hint of sea salt. Simple, juicy, and delicious every time!
Servings: 4 people
Ingredients
- 1 whole chicken (approx. 4 lbs)
- 4 sprigs fresh rosemary
- 1 lemon sliced thin
- 1 lemon juiced
- 1 red onion sliced
- 8 tbsp olive oil
- sea salt to taste
Instructions
- Mix the olive oil and the juice of 1 lemon into a mixing bowl.
- Take two sprigs of rosemary and place under the skin of each breast. Then two more sprigs under the skin of both thighs. If you'd like to put some onion, feel free to do so as well.
- Next add the thinest 4 lemon slices where you placed the rosemary sprigs.
- Pour the some of the olive oil mixture over the chicken, under the skin where you placed the rosemary and lemon and massage into crevices.
- Sprinkle with desired amount of sea salt over the chicken.
- Next place onions on and around the chicken and a few lemon rinds around the chicken as well.
- Marinate chicken for a couple of hours, or overnight.
- Make sure to bring chicken to room temperature prior to cooking in oven.
- Preheat oven to 425° F or follow roasting directions on your chickens label for size and time reference. Remember that this is a quicker cooking recipe because the chicken is butterflied. My 4 lb chicken took about 45 minutes.
- If your chicken is cooked through but needs a little more color, feel free to for a couple of minutes or until desired browning. The chicken will be done when its internal temperature reaches a minimum of 165°F.