Liz’s Kitchen: Butterflied “Heroine” Chicken Recipe
This is another Whole30 recipe that my sister actually discovered at sent as a request for me to make when she was in town. She was a little demanding about it but I'm glad she was because this delivers the flavor. The recipe is from food blogger No Crumbs Left Behind and she's pretty amazing. If you're looking for great recipes or if you're thinking about starting the Whole30 you should definitely put her in your favorites.
This recipe takes time but is super easy! The ingredients are limited and the only extra thing you'll need is space in your fridge to marinate! Also, the butcher is about to be your best friend!
- one butterflied chicken
- kosher salt
- Juice of 1 lemon
- 2 tablespoons peppercorns, crushed but in good-sized pieces
- 1/3 cup olive oil
- 6 cloves of garlic, chopped fine
- A couple of handfuls of chopped flat-leaf parsley
Butterfly your chicken or just ask the butcher and they'll do it for you! I called ahead to Wegman's and they had it ready for me when I got to the store!
Mix the lemon, peppercorn, olive oil and garlic in a bowl and let chill.
Next place the chicken in a pan/Tupperware container that is about 24 cups or like a 9 by 13. You want the chicken to fit snuggly but not be crammed. Pour half the marinade on the chicken and evenly spread then sprinkle have the parsley on top. Flip the bird and pour the rest of the marinade, spread and top with the remaining parsley.
Put the lid on a pop in the fridge for 48 hours! Half way through flip the bird so both sides can marinate evenly.
Preheat your oven to 350 and place the bird on a baking sheet lined with parchment paper. It will take about an hour to cook but you should baste the chicken with its juices about twice towards the end of the baking. I ended up increasing the temp at the end to 375 to make sure the bird was nice and crisp. Chicken needs to be at an internal temp of 165 for safe consumption.
Pull the bird out and let sit for 20 minutes and then serve it up and enjoy!