I
love roast chicken and I spent a lot of time searching and trying
different ways of roasting them. Many years ago, I was watching the
Martha Stewart Show, and she happened to butterfly a chicken by
browning it in a pan, then finishing it with some lemon juice and
garlic. After that, it became one of my favourite ways to prepare it.
Over the years, I lost the recipe and added my own little tweaks and
changes to what I had remembered, but I've always kept the idea of
lemon and garlic in there. Normally, I use regular lemons for this
recipe, but since I bought a lot of Meyer lemons lately, I thought
I'd use them for this recipe and share it with you. The chicken is
butterflied and browned in a cast iron pan first, then goes into the
oven to continue cooking. The result is a nice crispy skin with very
juicy and tender flesh. Butterflying the chicken easily shortens the
roasting time, so your hungry belly doesn't have to wait too
long.(￣▽￣)
The juice of the chicken, the garlic, the thyme and the lemon all
blended together make for a really yummy gravy. It's truly a simple
and delicious way of enjoying chicken! Bon appétit!
