Ingredients

  • 4 pounds whole chicken
  • 2 tablespoons butter (softened)
  • 6 cloves garlic (unpeeled)
  • 1 lemon
  • 2 tablespoons fresh flat leaf parsley (coarsely chopped)
  • 1 teaspoon sea salt flakes
  • 1 teaspoon cracked black pepper

Directions

  1. Preheat the oven to 425°F.
  2. Wash chicken under cold water and pat dry with paper towels. Using kitchen shears, cut along both sides of chicken backbone and discard backbone. Cut thigh and leg portions from chicken and cut wing portions from chicken. Using a knife, slice breast either side of breastbone and discard breastbone. You will have eight pieces.
  3. Rub chicken pieces with butter. Place the thighs, wings and drumsticks, skin-side up, in an oiled, heavy-based baking dish. Place a garlic clove under each piece. Roast the chicken pieces, uncovered for 15 minutes. Refrigerate breasts until required.
  4. Meanwhile, using a zester, remove the rind from the lemon then cut the lemon into six wedges. Combine rind, parsley, salt and pepper in a small bowl.
  5. Place the chicken breasts in the baking dish, skin-side down and roast for 10 minutes. Turn chicken breasts over and brush with pan juices. Add the lemon wedges and sprinkle chicken with rind mixture. Roast for a further 15 minutes or until chicken is browned and cooked through.
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NutritionView more

40Calories
Sodium18%DV420mg
Fat6%DV4g
Protein0%DV0g
Carbs1%DV3g
Fiber4%DV<1g

PER SERVING *

Calories40Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium420mg18%
Potassium45mg1%
Protein0g0%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber<1g4%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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