Citrus spring chicken
This spring chicken is bursting with citrus flavors.
Ingredients
1 cup wine (dry white wine)
1⁄4 cup lemon juice (freshly sqeezed, about 1 lemon)
1⁄4 cup lime juice (reshly sqeezed, about 2 limes)
3 cloves garlic (large, minced)
1 teaspoon salt
1 chicken (1 whole 3-4 lb chicken, split in half)
Instructions
- Preheat oven to 475° F.
- In a 9x13-inch baking stir wine with lemon and lime juices, garlic, rosemary and salt
- If chicken isn't split, use kitchen scissors or shears to cut backbone out of chicken and discard.
- Remove and discard any excess fat or skin
- Slice chicken in half , between the breasts.
- Place chicken skin-side up, onto a flat surface. And flatten it as much as possible by pressing down on the breast bone with both of your hands or smash it down with a heavy frying pan.
- Rinse under cold water, pat dry and place chicken, skin-side down, into the dish. Spoon some of the wine mixture overtop.
- Cover with foil, and place something heavy, like a cast iron pan, to help keep the chicken flat
- Roast in center for 30 minutes.
- Remove the pan and foil from top of chicken. Turn chicken and spoon juices overtop. Return to the oven, uncovered. Baste occasionally. Bake for 15-20 minutes or until the meat is firm when pressed.
- Slice and serve with juices poured over top.
Yield
6 servings
Preparation time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes
Notes
For an alcohol free recipe, substitute white wine with the same amount of apple juice.
Source
easy, bake
poultry, dinner, main meal
American food recipes
Food in U.S.A.
Food in U.S.A.