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Recipe Card
ingredients
- 1 3-pound chicken, spatchcocked
- 1 stick salted butter, room temperature
- 1 lemon, zested
- 4 cloves garlic, peeled and minced
- 3 sprigs rosemary, stems removed
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 3 small red onions
- 2 bunches red grapes
- 1 pomegranate, cut into wedges (optional)
Method
Step 1
Preheat oven to 400 °F and bring chicken out to rest at room temperature for 30 minutes.
Step 2
Meanwhile, combine salted butter, lemon zest, minced garlic, rosemary, salt and pepper in a small mixing bowl.
Step 3
Pat chicken dry and season generously with salt and pepper. Brush 2/3 of butter mixture over the entire surface of the chicken.
Step 4
Place chicken into an If You Care Medium Sized Non-Stick Parchment Roasting Bag set on top of a baking sheet. Roll to tightly seal the bag. Bake for 20 minutes.
Step 5
Meanwhile, peel and quarter onions.
Step 6
Remove pan from the oven and carefully cut open the bag to expose the chicken (be cautious of the steam!).
Step 7
Brush remaining butter mixture onto the skin of the chicken and surround with onions and grapes. Return to the oven to bake for 35-45 minutes, or until internal temperature of chicken breast reaches 165°F.
Step 8
Allow to rest for at least 15 minutes before slicing. Garnish with pomegranate wedges and extra herbs, if desired. Enjoy!