I got this recipe from my friend and nutritionist Julie Starr-Wood. The original recipe calls for a butterflied chicken, but I just buy the "whole cut-up chicken" that they sell at Trader Joe's. It's easy and good, and we usually end up with leftovers that can be used in another meal.
Whole (Cut-Up) Chicken with Lemon and Rosemary
1 whole cut-up chicken
3 long sprigs of fresh rosemary
Juice of 1 lemon, plus more lemons to serve
1 red onion
6 tablespoons olive oil
Sea salt
Put chicken into large freezer bag. Pull needles off 2 sprigs of rosemary and drop in bag. Cut the lemon in half and squeeze juices in bag, chucking the empty shells in afterward. Cut onion into eighths and add to bag too. Pour in olive oil and then tie up the bag and give it a good squeeze before sitting it in the fridge. Marinate chicken for 2 hrs or overnight in fridge.
Preheat oven to 425 degrees, if you have marinated chicken in fridge, try to let it come to room temp while oven is preheating. Lay flattened chicken, skin side up, on a pan lined with foil, along with the lemon husks and onion pieces, and add the remaining sprig of rosemary torn into a couple of pieces. Cook for 45 minutes. At this point you can turn oven down to 300 and let it remain in oven after it is cooked through (this doesn’t over cook it, it makes it golden and tender).
Take pan out of oven, arrange chicken on plate, along with onion bits, then pour over any juices from pan and sprinkle with sea salt. Cut a lemon into quarters and scatter about the chicken J.
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