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Nutrition Facts
Serving Size 1 (446g) Recipe makes 4 servings The following items or measurements are not included below: 5 sprigs rosemary 10 thyme 1/4 cup sherry wine vinegar
Calories 1125
Calories from Fat 744		(66%)
Amount Per Serving		%DV
	Total Fat 82.7g	127%
	Saturated Fat 17.8g	89%
	Monounsaturated Fat 41.6g
	Polyunsaturated Fat 17.6g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 1105mg		46%
Potassium 1102mg		31%
Total Carbohydrate 32.4g		10%
	Dietary Fiber 7.1g	28%
	Sugars 20.1g
Protein 67.9g		135%
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Butterflied Chicken With Herbs and Sticky Lemon

Recipe #376669 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 10, 2009

This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges’ Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.

SERVES 4 (change servings and units)

Ingredients

1 whole chicken, back bone and breast bone removed and flattened
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
5 sprigs rosemary
10 long sprigs thyme
10 garlic cloves
2 tablespoons extra virgin olive oil
1/4 cup sherry wine vinegar
1 lemon, thinly sliced
1/4 cup honey
2 tablespoons adobo sauce from canned chipotle peppers (use more or less depending on heat level desired)
2 tablespoons toasted sliced almonds
1/4 cup chopped fresh parsley

Directions

1
Sprinkle the chicken with kosher salt and pepper.
2
On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken.
3
In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn).
4
Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F
5
Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!