Grilled Lemon Garlic Rosemary Chicken
Butterfly chicken marinated in garlic, lemon and rosemary, grilled then roasted. Served with fresh green beans with garlic and lemon.
Ingredients
| Marinade for chicken |
|---|
| 1/2 cup fresh chopped rosemary |
| 1/2 cup rough diced garlic |
| 3/4 cup lemon juice |
| 1/2 cup olive oil |
| 2 whole chickens (around 3lbs each) |
| Sauteed Green Beans |
| 1 1/2 lbs beans |
| 3 tbs olive oil |
| 4 cloves sliced garlic |
| Salt and Pepper to taste |
| juice of 1 lemon |
| Zest of 1/2 lemon |
Instructions
Butterfly and marinating the chicken
- Butterfly chickens using sharp kitchen shears (see video for instructions).
- In a large bowl, add all the ingredients for the marinade and mix together.
- Place chickens in an appropriate dish and cover the entire chickens with marinade. Rub the mixture all over the chickens. Cover with plastic wrap and leave in refrigerator for 2 to 24 hours.
Cooking the chickens
- Pre-heat oven to 400 oF.
- Preheat BBQ grill to medium/high heat and place chickens skin side down. Save any marinade in pan for later cooking.
- On BBQ, Grill chickens on both sides until they are a lovely color all over - with a little charing.
- Take off the grill and place in a large roasting pan. Pour over remaining marinade and place in pre-heated oven. Cook for about 30 minutes, or until chicken reaches internal temperature of 165 oF.
- Season cooked chicken with salt and pepper to taste
- While chicken is resting, cook green beans.
Green Beans
- Wash beans and take off tops.
- Heat 3 tbs of olive oil in saute pan and add beans.
- Saute until beans are a little soft and bright green color.
- Add pepper and salt and 1/4 cup water and garlic. Turn off heat.
- When serving beans, add lemon juice and zest to beans and stir through.
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