Roasted Herb Citrus Split Chicken

by tobeyF

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Ingredients [?]

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  • add   Lemon, Orange & Lime wedge, garish.
  • add   Sage, Rosemary & Parsley sprig, garnish.
  • add   1 Tsp. Pepper
  • add   1 Tsp. Salt
  • add   4 Garlic Cloves
  • add   2 Tbsp. Parsley
  • add   2 Tbsp. Rosemary
  • add   2 Tbsp. Sage
  • add   2 oz. Lime Juice
  • add   2 oz. Orange Juice
  • add   2 oz. Lemon Juice
  • add   1 Whole Chicken


  1. Preheat oven to 425 degrees. Turn whole chicken breast side down. Using kitchen shears, cut along backbone to split (butterfly) chicken. Lay split chicken in roasting pan on top of parchement paper, breast side up. Using the palm of your hands, apply pressure on chicken breasts to flatten. Measure remaining ingredients listed above and pulse in mini-food processor until combined. Pour herb mixture over chicken.Bake 30 minutes at 425 degrees. Decrease oven temperature to 375 degrees, cook remaining 45 minutes, or until chicken reaches internal temp of 180 degrees. Let chicken rest 10 minutes. Arrange chicken on serving platter and garnish with fruit and herbs.Makes 4 servings.