Whether it is for a family dinner or a small holiday gathering, this Butterflied Roast Chicken is marinated with lemon and rosemary flavours and roasted to juicy perfection.
Pat the chicken dry with paper towel. Flip the bird breast side down. Using kitchen or poultry shears, cut alongside the backbone about 1 inch from the center. Then make the same cut along the other side and remove the backbone (save and freeze for homemade chicken stock in the slow cooker or Instant Pot).