Ingredients
1 (2 1/2 to 3-pound) chicken, backbone removed and butterflied
1/4 cup extra-virgin olive oil
Zest of 1/2 lemon
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
