Butterflied Chicken With Thyme Lemon And Garlic Recipes

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

Butterflied Chicken with Thyme, Lemon and Garlic image

Provided by Bobby Flay

Time 3h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

Steps:

Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

BUTTERFLY CHICKEN WITH LEMON AND THYME

Butterfly Chicken with Lemon and Thyme image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 14

Ingredients

One 3 1/2-pound chicken
1/4 cup olive oil, plus more for greasing grill
2 teaspoons lightly crushed fennel seeds
2 teaspoons chopped fresh thyme
2 cloves garlic, crushed
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Simple Green Salad, for serving, recipe follows
5 ounces spring mixed greens
1 teaspoon Dijon mustard
Juice of 1 lemon
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Turn the chicken breast-side down. Use kitchen shears to cut out the backbone of the chicken. Flip the chicken back over and press it down flat with the palms of your hands against the cutting board to open it up like a book. Place the chicken in a large zip-top bag.
Whisk together the olive oil, fennel seeds, thyme, garlic, lemon zest and lemon juice and season with salt and pepper. Pour the marinade over the chicken and place in the refrigerator for at least 3 hours and up to 1 day.
Preheat the grill to medium-high heat.
Use a clean tea towel and wipe the grill grates with oil. Remove the chicken from the marinade and place skin-side down on the grill and close the lid. Grill until the skin is nice and golden and crisp, about 15 minutes.
Once the chicken has nice golden grill marks, turn the grill to medium-low heat. Flip the chicken again, close the grill lid and continue cooking until a thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 20 to 25 minutes longer. Check the chicken occasionally to make sure it's not burning and rotate as necessary.
Cut into 6 to 8 pieces before serving. Serve the chicken on a platter with the Simple Green Salad.
Add the greens to large bowl. Add the mustard and lemon juice to another bowl. Drizzle in the olive oil while whisking to emulsify. Season the dressing with salt and pepper. Toss the greens with the dressing and transfer to a platter.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

Butterflied Chicken With Thyme, Lemon and Garlic image

Recipe Courtesy Bobby Flay - Show: Grill It! with Bobby Flay - Episode: Whole Chicken in No Time Flat

Provided by ElizabethKnicely

Categories Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup canola oil
2 tablespoons finely chopped fresh garlic, with salt made into a paste
1 teaspoon finely chopped fresh garlic, with salt made into a paste
2 tablespoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh thyme leave
2 tablespoons grated lemon zest
1 tablespoon chopped onion
1 pinch crushed red pepper flakes
1 (3 lb) whole chickens, butterflied
salt
fresh ground black pepper

Steps:

Whisk together oil, 2 tablespoons of the garli, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinade in the refrigerator for at least 2 hours and up to 8 hours.
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn thechicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.