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Broiled Butterflied Chicken

Source of Recipe


Cook's Illustrated






List of Ingredients



• One 3- to 3-1/2-lb. whole chicken
  
• 2 tsp minced lemon zest
  
• 2 tsp minced fresh rosemary
  
• 2 tsp minced fresh chives
  
• 1 large clove garlic, minced
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• Olive oil or nonstick cooking spray
  
• Kosher salt and freshly ground pepper
  






Instructions



1. Using heavy kitchen shears, cut the backbone out of the chicken. Turn the chicken breast-side up and open it out on a work surface. Flatten it with the palm of your hand. Make a 1/2-inch slit on either side of the lower breast about 1 inch from the tip; tuck the legs into these openings. Bend the wings akimbo, tucking the tips behind the neck. Using the smooth face of a mallet or rolling pin, pound the chicken to approximately even thickness.
   
   
2. Combine lemon zest, rosemary, chives, garlic, salt and pepper. Loosen the breast skin and push half of the herb mixture evenly under the skin. Do the same with the thighs.
   
   
3. If broiling, preheat broiler. Spritz chicken with cooking spray. Adjust broiling rack so that chicken is no closer than 8 inches from heating element. Broil until skin is brown and crisp, about 12 to 15 minutes. Turn and cook until juices run clear, about 12 to 15 minutes longer. Sprinkle with salt and pepper before serving. To carve, use kitchen shears to cut breastbone. Cut each leg and thigh from each breast and wing.
   
   Makes 2 to 4 servings.
   
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   NOTE:
   Chicken can also be grilled or roasted in the oven at 500º F. Chicken will be broiled and nicely browned, with juices running clear in 30 to 35 minutes. With all methods, allow the bird to rest before carving.