Herb Roasted Butterflied Chicken


  • salt and pepper
  • 1 whole chicken, 3 - 4 lbs.
  • 1 tablespoon(s) butter or oil
  • 2 large bunches fresh herb sprigs

Preheat oven to 450, with oven rack slightly below center. Trim off any lumps of fat from the chicken; rinse and pat dry. With the chicken breast side down, tail towards you, begin at one side of the tail and cut through skin, meat and bones to the neck end. Repeat on the other side of the tail...

View full recipe at RecipeTips.com


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