Broiled Butterflied Chicken with Parmesan, Lemon, and Red Pepper Flakes
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 4
Ingredients
1 teaspoon minced lemon zest from ½ lemon1 large clove garlic, mincedSalt and ground black pepper ¼ teaspoon hot red pepper flakes 1 whole chicken (3 pounds), butterflied according to illustrations 1 to 51 teaspoon vegetable oil 2 tablespoons grated Parmesan cheese 1 tablespoon dry bread crumbs
Instructions
- Mix lemon zest, garlic, 1/2 teaspoon salt, and pepper in small bowl. Following illustrations 6 and 7, loosen the skin on each leg and thigh; rub the herb mixture under the skin. Loosen the breast skin; rub the remaining herb mixture under the skin. Transfer chicken to broiler pan skin side up; brush with oil and lightly season with salt and pepper; let stand while broiler heats. Mix cheese and bread crumbs, set aside.
- Adjust oven rack so that chicken is no closer than 8 inches from heating element. Broil chicken until skin is rich brown, about 12 to 15 minutes. Turn chicken over; continue to broil until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, about 15 minutes longer. Remove from oven, turn skin side up, brush with pan drippings, then sprinkle with cheese mixture. Return to oven; broil until topping turns golden brown, about 3 minutes longer.
- Remove chicken from oven; cover with foil and let rest 10 to 15 minutes. Carve, following illustrations 8 and 9, and serve.
Time
1¼ hoursYield
Serves 4Ingredients
1 teaspoon minced lemon zest from ½ lemon
1 large clove garlic, minced
Salt and ground black pepper
¼ teaspoon hot red pepper flakes
1 whole chicken (3 pounds), butterflied according to illustrations 1 to 5
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
Test Kitchen Techniques
Ingredients
1 teaspoon minced lemon zest from ½ lemon
1 large clove garlic, minced
Salt and ground black pepper
¼ teaspoon hot red pepper flakes
1 whole chicken (3 pounds), butterflied according to illustrations 1 to 5
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
Test Kitchen Techniques
Ingredients
1 teaspoon minced lemon zest from ½ lemon
1 large clove garlic, minced
Salt and ground black pepper
¼ teaspoon hot red pepper flakes
1 whole chicken (3 pounds), butterflied according to illustrations 1 to 5
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese
1 tablespoon dry bread crumbs
Test Kitchen Techniques
Why This Recipe Works
A butterflied chicken cooks faster and more evenly than a traditional whole bird. We wanted to work out some kinks in our butterflied chicken recipe so it would be perfect as well as quick. For our butterflied chicken recipe we preferred splitting the chicken at the back rather than the breast. Tucking the legs under made for a better presentation of our butterflied chicken recipe. We thought pounding the chicken might decrease the cooking time, but it made no noticeable difference. However, it was easier to weight a chicken that had been pounded to a uniform thickness.
Instructions
- Mix lemon zest, garlic, 1/2 teaspoon salt, and pepper in small bowl. Following illustrations 6 and 7, loosen the skin on each leg and thigh; rub the herb mixture under the skin. Loosen the breast skin; rub the remaining herb mixture under the skin. Transfer chicken to broiler pan skin side up; brush with oil and lightly season with salt and pepper; let stand while broiler heats. Mix cheese and bread crumbs, set aside.
- Adjust oven rack so that chicken is no closer than 8 inches from heating element. Broil chicken until skin is rich brown, about 12 to 15 minutes. Turn chicken over; continue to broil until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, about 15 minutes longer. Remove from oven, turn skin side up, brush with pan drippings, then sprinkle with cheese mixture. Return to oven; broil until topping turns golden brown, about 3 minutes longer.
- Remove chicken from oven; cover with foil and let rest 10 to 15 minutes. Carve, following illustrations 8 and 9, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments