Stefany of Proceed With Caution chose Ina’s Butterflied Chicken for this week’s Barefoot Bloggers recipe. Very easy and really tasty, too – you can’t go wrong with this chicken! It reminds me of Summertime grilling, but it could definitely be made year round by baking it in the oven!

Butterflied Chicken

Butterflied Chicken
Source: Ina Garten

1/4 c chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 tsp lemon zest
1-1/2 tbsp lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 lbs each), deboned and butterflied*
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp olive oil, 2 tsp salt and 1/2 tsp pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

*I had chicken tenderloins that needed to be used, so I just marinated them in the garlic/rosemary/lemon paste before grilling and it turned out perfectly!!