Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Broiler-fryer chicken - (3 1/2 to 4 lbs) Melted unsalted butter - for brushing chicken Salt - to taste Freshly-ground black pepper - to taste Watercress sprigs - for garnish For Seasoning 3 tablespoons 45ml Fresh lemon juice 1/4 cup 59ml Olive oil 2 Garlic cloves - minced 2 teaspoons 10ml Minced fresh thyme (or 1 tspn dried thyme) 2 teaspoons 10ml Minced fresh rosemary (or 1 tspn crumbled dried rosemary) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions With a sharp knife cut along one side of the backbone of the chicken from neck to tail. Spread the chicken open, cut along the other side of the backbone from neck to tail, and remove the backbone. Put the chicken skin-side down on a cutting board, pull out the breastbone, and flatten the chicken slightly with the flat side of a cleaver or a large knife. Turn the chicken over, cut a horizontal slit through the skin between the lower breast and each thigh, and tuck the tips of the legs through the slits. Tuck the wing tips behind the shoulders and remove and discard the fat. Make the seasoning: In a bowl combine well all the ingredients. Arrange the chicken in a dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer the chicken to a plate and pat it dry. Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin-side down, under a preheated broiler about 6 inches from the heat, turning and brushing with the butter, for 45 to 50 minutes, or until the juices run clear when a thigh is pricked with a skewer. Transfer the chicken to a heated platter and garnish the platter with the watercress. This recipe yields 4 servings.


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