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Citrus Spring Chicken

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Ingredients

Adjust Servings:
1 cup dry white wine or 1 cup apple juice
1/4 cup fresh lemon juice, about 1 lemon
1/4 cup freshly squeezed lime juice, about 2 limes
3 large garlic cloves, minced or 2 tablespoons bottled minced garlic
1 tablespoon dried rosemary or 1 tablespoon tarragon
1 teaspoon salt
3 1/2 lbs whole chickens, preferably split in half

Nutritional information

617
Calories
367 g
Calories From Fat
40.8 g
Total Fat
11.7 g
Saturated Fat
187.2 mg
Cholesterol
760 mg
Sodium
5.6 g
Carbs
0.5 g
Dietary Fiber
1.2 g
Sugars
44.3 g
Protein
350g
Serving Size

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Citrus Spring Chicken

Features:
    Cuisine:

    From an old Chatelaine magazine.
    Prep time assumes you purchased chicken halves and don't need to cut it yourself.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Citrus Spring Chicken, From an old Chatelaine magazine Prep time assumes you purchased chicken halves and don’t need to cut it yourself , used 4 chicken legs (thighs and drumsticks) and followed recipe as directed with great results The pan juices are amazing I drizzled them over mini roasted potatoes and they paired very well together Thanks for sharing your recipe 🙂


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    Steps

    1
    Done

    Preheat Oven to 475f

    2
    Done

    in a 9x13-Inch Baking Dish or Roasting Pan (should Hold 2 Flattened Chicken Halves Snughly), Stir Wine With Lemon and Lime Juices, Garlic, Rosemary and Salt.

    3
    Done

    If Chicken Hasn't Been Split, Use Kitchen Scissors or Shears to Cut Backbone Out of Chicken and Discard.

    4
    Done

    Cut Off and Discard Any Excess Fat or Skin.

    5
    Done

    Slice Chicken in Half Between Breasts.

    6
    Done

    Place, Skin-Side Up, on a Flat Surface.

    7
    Done

    Flatten the Chicken as Much as You Can by Pressing Down on the Breast Bone With Both Hands or Smash It With a Heavy Frying Pan.

    8
    Done

    Rinse With Cold Water, Pat Dry With Paper Towels and Place Chicken, Skin-Side Down, in Dish and Spoon Some of Wine Mixture Overtop.

    9
    Done

    Lay a Large Piece of Foil Over Dish, Then Place Soething Heavy Such as a Cast Iron Ovenproof Pan, Cast-Iron Frying Pan or a Foil-Wrapped Brick on Top of Chicken to Help Keep It Flat.

    10
    Done

    Roast in Centre of 475f Oven 30 Minutes.

    11
    Done

    Remove Heavy Pan or Brick and Foil.

    12
    Done

    Remove Chicken from Oven, Turn Chicken Over and Spoon Pan Juices Overtop.

    13
    Done

    Return to Oven and Roast, Uncovered and Basting Occasionally With Pan Juices, Until Chicken Is Firm When Pressed and Temperature of the Thickest Part of Meat Reaches 170f (15 to 20 More Minutes.

    14
    Done

    Remove Chicken to a Cutting Board, Slice Into Serving-Size Portions and Place on Dinner Plates.

    15
    Done

    Spoon Pan Juices Overtop.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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