Roasted Rosemary Butterflied Chicken with Vegetables

Roasted Rosemary Butterflied Chicken with Vegetables

We make roasted chicken almost every week. It’s easy for us to do and we can enjoy it as roasted chicken or turn it into chicken salad, chicken soup or whatever else we dream up. One twist we’ve added is to roast two lemons at the same time as the chicken. This way, they become slightly sweeter and are perfect for making a simple sauce to drizzle over the cooked chicken.

By butterflying the chicken, it will cook slightly faster, but more importantly, it will cook more evenly than if we were to roast it normally. Also, we love that all the skin browns nicely since it’s all facing up. If you would prefer, skip butterflying the chicken and roast normally — it will just take a little longer.

Makes 4 to 6 servings

You Will Need


Adam and Joanne's Tips

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