Red/ Special Occasion Recipe

Butterflied Chicken with
Lemon and Rosemary

1 butterflied chicken or approximately 3-4 lbs. of whole chicken pieces (breasts, thighs, whatever you like)
3 long strips of rosemary
Juice of 1 lemon with 1-2 more lemons to serve
1 red onion, cut into large pieces
6 T of olive oil
1 t. of salt

1. Put chicken into a large Ziploc freezer bag. Pull the needles off two of the sprigs of rosemary and drop them on top.
2. Juice a lemon and put juice in bag, dropping the rinds in afterward, as well. Add the olive oil and then close the bag. Marinate the chicken for at least a couple of hours or overnight. Marinating for a couple of days yields incredible results!
3. Preheat oven to 425°. With chicken at room temperature, lay chicken (skin side up) along with the lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken.
4. Cook for 45 minutes. The chicken should be crisp-skinned and tender within. Take the pan out and cut chicken into four pieces. Arrange on a large plate along with onion bits.
5. Pour over any juices from the pan and sprinkle with salt. Cut a lemon or two into quarters or slices and squeeze some of the juice onto the chicken. Place the lemon quarters around the plate for decoration. Sprinkle the teaspoon of salt over the chicken. Serve!