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I love making this chicken recipe because it can be done ahead of time and contains common ingredients. Ask your butcher to remove the backbone and cut the breastbone of the chicken so that it lays flat when cooking. If you’re handy in the kitchen, you can use kitchen shears to easily do it yourself.
1 yellow onion, halved and sliced
1 lemon, sliced
2 large cloves garlic, thinly sliced
1 whole chicken (about 4 pounds), backbone removed and butterflied
1 tablespoon dried thyme
1 teaspoon salt
1/4 teaspoon Pereg Black Pepper
1/4 cup Tuscanini Olive Oil
1/2 cup dry white wine, such as Baron Herzog Sauvignon Blanc
Preheat oven to 450 degrees Fahrenheit.
Lay onions, lemon, and garlic on the bottom of a roasting pan. Pat chicken dry with a paper towel then rub with thyme, salt, black pepper, and oil. Place in roasting pan and roast in preheated oven for 30 minutes, uncovered.
Pour the white wine into pan (around the chicken, not over it), cover pan and cook for another 15 to 20 minutes. Remove from oven and allow chicken to rest for 10 minutes before carving.
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