Lemon Herb Chicken
The marinade adds a delicious flavor to the chicken, which cooks great on the grill outdoors or in the oven indoors. We make this all year long, using my oven in the winter months.
Servings: 4 servings
- 1 whole chicken washed and giblet removed
- 2 lemons or kalamansi, extract the juice
- 1 tbsp salt
- 1 tbsp olive oil
- 1/2 tsp ground black pepper
- 1 tbsp cayenne powder
- 1 tbsp paprika
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp chili flakes
- 1 tbsp soy sauce
How to butterfly cut the whole chicken
Grab whatever size chicken you would normally roast and remove the neck and giblets from it. Get a sharp paring knife or a pair of kitchen scissors and get ready to butterfly your first whole chicken!
Place the chicken on a cutting board back-side-down. Working from the cavity opening up to the neck, Cut the breast in the middle and grab the chicken with one breast in each hand and open it like a book, exposing the cavity of the bird.
Poke the outer skin of the chicken with the sharp tip of a knife so it will absorb the marinate. From this point, the chicken can cook flat either on a grill or roast it in the oven.
Marinating the chicken
Pour the extracted juice form the lemon and add the whole chicken. Rub the lemon juice and let rest for 5 minutes.
In a small bowl. Add olive oil, salt, pepper, soy sauce, cayenne, paprika, thyme, rosemary and chili flakes. Mix until all ingredients combine into a paste mixture.
Rub the herb and spice mixture into the chicken and marinate for 1 hour up 2 hours or overnight.
After marinating, place the chicken on a baking tray lined with aluminum foil. Pour the marinate sauce on the chicken and bake/roast for 1 ½ hour or until cooked through. Cooking time may vary according to oven used.
Remove from oven and serve with roasted potatoes, salad or your favorite sides. Bon Appetit!