Ingredients
-
1
-
2
-
1/2
-
5
-
10
-
10
-
2
-
1/4
-
1
-
1/4
-
2
-
2
-
1/4
-
-
Directions
Butterflied Chicken With Herbs and Sticky Lemon, This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges Choice and $10, 000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council , This is to die for delicious! I made as posted and did use the sherry wine vinegar which is just cooking sherry wine The chicken came out so moist and full of good flavor My personal option is to delete the almonds and parsley I think they are only there for presentation not for flavor used half of the posted ingredients of the almonds and parsley And they seemed to cover most of the chicken used a 4 lb chicken and cooked it an additional 10 mins during step 2 I also drizzled the honey chipotle sauce on the chicken instead of brushing because it just seemed easier I tasted the sauce and it was spicy but once it hit the chicken and cooked it lost it spiciness 🙁 That was the only disappointment in this recipe Once it was plated I decided to pour the juices from the cookie sheet on the chicken Yum! This is a keeper and a must make PUT IT ON YOUR BUCKET LIST! Thanks for posting
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Steps
|
1
Done
|
Sprinkle the Chicken With Kosher Salt and Pepper. |
|
2
Done
|
on a Cookie Sheet, Place Rosemary Sprigs, Thyme Sprigs and Garlic. Arrange Flattened Chicken on Top and Sprinkle With Olive Oil. Place Chicken in 400 F Oven For 20 Minutes. Pour Sherry Vinegar Over Chicken and Cook Additional 15 Minutes. Place Lemon Slices Over Chicken. |
|
3
Done
|
in a Small Bowl, Mix Together the Honey and Chipotle Sauce. Brush Over Lemon Slices. Bake Chicken Additional 10-15 Minutes, Brushing With Honey Sauce (use Foil to Cover Chicken If It Starts to Burn). |
|
4
Done
|
Test For Doneness by Inserting an Instant Read Thermometer Into the Thickest Part of the Thigh. It Should Register 180f |
|
5
Done
|
Remove Chicken to Platter and Sprinkle With Almonds and Parsley. Enjoy! |
