Serving 4 people
Medium Size Chicken cut in half/ Hopscotch method
3 Tablespoon butter
3 Tablespoon Fresh Rosemary
Zest of a large lemon
Salt & Pepper to taste
On a work surface, place the chicken breast-side down with the neck of the the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open in on the counter and flatten the chicken as much as you can with your hands.
Grate a large lemon and chop fresh rosemary – In a small bowl, mix the lemon zest, rosemary, salt and pepper with the butter at room temperature. Place the mixture between the meat and the skin.
Bake in a pre-heated 200 Celsius oven for 25 minutes and turn over. Bake for another 25 minutes.
I usually put fingerling potatoes cut in half and bake during the last 30 minutes.
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