Love, Love, LOVE this recipe. The first time I made it was for my now fiance’s (!) birthday party. I called the other love of my life, Wegmans, and asked if they could butterfly a chicken for me. To my amazement they said yes!  I had never dealt with a butterflied chicken before, so it was definitely an experience!  I also did some breasts along with the whole chicken to feed our crowd. Everyone loved the flavor of the chicken.  The 2nd time I made it was for when Aaron’s parents came to visit us. This time I used thighs and breasts, again it was excellent. This is definitely a go to crowd pleaser. 

Butterflied Chicken by Ina Garten

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs 
3 garlic cloves, chopped 
1 teaspoon lemon zest 
1 1/2 tablespoons lemon juice 
Good olive oil 
Kosher salt 
Freshly ground black pepper 
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied 
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon 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.