Roasted Rosemary Butterflied Chicken With Roasted Lemon Vinaigrette Sauce


I found this recipe on and loved it. (Do check out that blog..but not if you are very hungry because excessive drooling may occur. Don’t say I did not warn you!)I decided to make it for a Friday night because my husband works hard and deserves some spoiling! And chicken my mother would say, cheap and cheerful.


Time: 1
Difficulty: medium


1 whole chicken rinsed and pat dry (3 to 5 pounds)
2 Tbsp canola or extra Virgin Olive Oil
1 Tbsp Crushed Rosemary
1/2 teaspoon salt
Freshly ground black pepper
Paprika to taste
Garlic salt to taste (I crushed one garlic clove)
Seasoned salt to taste
Lemon juice from two Lemons
Basil to taste
I also added a bit of dried tarragon

Roasted Vegetables:

3 to 5 carrots, peeled and cut into cubes
2-3 Lemons cut into halves
Add any other veggies you like (I used onion, carrot and potato)

Roasted Lemon Vinaigrette Sauce:

2 lemons, halved
1 tsp Dijon mustard
Extra Virgin Olive oil
salt and freshly ground black pepper


Heat oven to 400 degrees F.  Line a large rimmed baking sheet with aluminum foil.

Position the chicken so that the back is facing up and the drumsticks are pointing towards you.  Using sharp kitchen scissors cut down one side of the backbone. Then, cut down the other side of the backbone, removing it completely.(This sounds hard but it is not!)

Now flip the chicken and press it down towards the work surface so it flattens slightly.

Arrange vegetables around chicken on baking sheet.

Place halved lemons, cut side up, around vegetables and chicken.

If wet, pat chicken dry with paper towel then rub both sides of the chicken with the oil, rosemary, salt and freshly ground black pepper.(I also  remembered Julia Child’s advice about massaging the chicken. I lifted the skin on the breast carefully with my fingers and rubbed the oil and spices in. The result is a juicy gorgeous chicken)  Sprinkle other seasonings on top as desired.  Squeeze Lemon juice on chicken.  Place chicken breast-side up on baking sheet.

Roast the chicken for about an hour.
After 30 minutes of roasting, rotate the baking sheet so the chicken cooks evenly.

To make the Roasted Lemon Vinaigrette sauce, use tongs to squeeze juice from roasted lemons into a small bowl.  Add the mustard then stir.   Add oil, salt and pepper to your taste preference.

This is a winner!


Enjoy! Xxxx Natascha

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