This week's Barefoot Bloggers challenge was Butterflied Chicken chosen by Stefany of Proceed With Caution. Being someone who doesn't love to touch raw chicken (although I get by) I wasn't necessarily excited about "deboning" a chicken. My husband, however, saw this challenge as a reward. He was pretty excited to get his hands on the little bird and cut away. The noise of the scissors and the bones was enough for me, I went outside to wash the cars!
Ina's marinade was perfect. The strong hints of rosemary and lemon complimented the chicken perfectly. We decided to season a few bone in chicken breasts and cook them along with the whole chicken. We've had our share of chicken this week...3 night's of left overs and even some chicken salad at lunch. I think we're done for awhile, but will definitely use this marinade again...perhaps not on an entire deboned and butterflied chicken, that was a little more work than a weeknight can handle! I will note we used a slightly larger chicken (as that was all the store had) and it took about 1/2 to 3/4 of an hour to cook on the grill.
We served our chicken with mashed potatoes and a side of green beans with shallots and bacon.
Here's our simple bean recipe. Anyone will eat beans covered in bacon!
Cook 4 pieces of bacon in a large frying pan on medium heat. Once finished remove bacon and crumble. Add two diced shallots to bacon grease (if there's a lot drain some so the shallots are not swimming). Cook until soften. Add blanched green beans to shallots and return bacon to pan. Cook until warmed through.
Coming tomorrow, Broccoli Gratin.