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This is certainly not your average roasted chicken. This I think, came from a Cooking Light or possibly Southern Living magazine, those were the two magazines I used to get (maybe 5-6 years ago), but all I have is a very poor black and white copy with my hand written notes. But when I find a recipe I like - I rate it 2 ways. 1-5 for taste and a "check mark" if I have actually made the dish, and an "X" if I haven't. This recipe had a 5 for great taste and a check.Unfortunately, it was just one of those recipes that lost in my file which I have digging through lately. It is a little bit of work, but take advantage of your butcher. I just ask mine at my local grocery store to butterfly my chicken so I don't have to. Now, it does take about 1 1/2 hours to roast and 1/2 hour to prepare, so I wouldn't suggest a weeknight, but it is a great weekend meal. Serve with a nice fresh green salad, and my warm blue cheese vinaigrette.
Units: US | Metric
Serving Size: 1 (564 g)
Servings Per Recipe: 4