Lemon Garlic Butterflied Roast Chicken

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  <meta itemprop="name" content="Lemon Garlic Butterflied Roast Chicken">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Isaac"><meta itemprop="url" content="https://www.isaacweber.com/"></span><br>

                  

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   <meta itemprop="keywords" content="LemonGarlic, RoastChicken, ButterfliedChicken">

   <meta itemprop="ratingValue" content="5">

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  <br><div><span itemprop="description">There are lots of flavors in this Lemon Garlic Butterflied Roast Chicken thanks to the lemon, garlic, and rosemary. By cutting the chicken into butterfly shapes, you can make sure it cooks evenly and faster, making it a great choice for a weeknight dinner.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 whole chicken, butterflied</span></li>

   <li><span itemprop="ingredients">4 cloves garlic, minced</span></li>

   <li><span itemprop="ingredients">1 lemon, zested and juiced</span></li>

   <li><span itemprop="ingredients">2 tablespoons olive oil</span></li>

   <li><span itemprop="ingredients">1 tablespoon fresh rosemary, chopped</span></li>

   <li><span itemprop="ingredients">1 teaspoon salt</span></li>

   <li><span itemprop="ingredients">1/2 teaspoon black pepper</span></li>

  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Set the oven to 425F 220C and heat it up</span></p>

   <p><span itemprop="recipeInstructions">Mix lemon zest, lemon juice, olive oil, chopped rosemary, salt, and black pepper in a small bowl to make a marinade</span></p>

   <p><span itemprop="recipeInstructions">In a roasting pan or a baking sheet lined with parchment paper, put the chicken that has been cut into butterfly shapes</span></p>

   <p><span itemprop="recipeInstructions">Make sure the chicken is evenly covered with the marinade by rubbing it all over</span></p>

   <p><span itemprop="recipeInstructions">Put the chicken in the fridge for at least 30 minutes to soak up the sauce</span></p>

   <p><span itemprop="recipeInstructions">Place the chicken in an oven that has already been heated up</span></p>

   <p><span itemprop="recipeInstructions">Roast it for 45 to 55 minutes, or until the internal temperature reaches 165F 75C and the skin is golden brown and crispy</span></p>

   <p><span itemprop="recipeInstructions">When the chicken is done, take it out of the oven and let it rest for 10 minutes</span></p>

   <p><span itemprop="recipeInstructions">Then cut it up and serve</span></p>

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