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Citrus spring chicken

This spring chicken is bursting with citrus flavors.

Ingredients

1 c wine (dry white wine)
1⁄4 c lemon juice (freshly sqeezed, about 1 lemon)
1⁄4 c lime juice (reshly sqeezed, about 2 limes)
3 clv garlic (large, minced)
1 t salt
1 chicken (1 whole 3-4 lb chicken, split in half)

Instructions

  1. Preheat oven to 475° F.
  2. In a 9x13-inch baking stir wine with lemon and lime juices, garlic, rosemary and salt
  3. If chicken isn't split, use kitchen scissors or shears to cut backbone out of chicken and discard.
  4. Remove and discard any excess fat or skin
  5. Slice chicken in half , between the breasts.
  6. Place chicken skin-side up, onto a flat surface. And flatten it as much as possible by pressing down on the breast bone with both of your hands or smash it down with a heavy frying pan.
  7. Rinse under cold water, pat dry and place chicken, skin-side down, into the dish. Spoon some of the wine mixture overtop.
  8. Cover with foil, and place something heavy, like a cast iron pan, to help keep the chicken flat
  9. Roast in center for 30 minutes.
  10. Remove the pan and foil from top of chicken. Turn chicken and spoon juices overtop. Return to the oven, uncovered. Baste occasionally. Bake for 15-20 minutes or until the meat is firm when pressed.
  11. Slice and serve with juices poured over top.
Total time
1 hour, 15 minutes
Cooking time
60
Preparation time
15
Yield
6 servings

Notes

For an alcohol free recipe, substitute white wine with the same amount of apple juice.

Source

International cuisine

easy, bake
poultry, dinner, main meal
American food recipes
Food in U.S.A.