Crisp roast butterflied chicken with rosemary and garlic from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 81) by Editors of Cook's Country Magazine

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Notes about this recipe

  • clawsgirl on November 25, 2016

    There was nothing really wrong with this recipe. Butterflying isn't hard to do with a good pair of poultry shears, and flipping the chicken is made quick work with metal tongs. It's just that the pan drippings weren't used at all, and really couldn't be since they had all but burned off. If you're going to butterfly a chicken, use their recipe for high roast chicken over potatoes. It is a much better application of butterflied chicken.

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