Serves: 4
Total Calories: 210

2 organic chicken halved with skin and deboned (ask butcher to debone them, leaving wing bone intact)
1 to 2 tablespoon canola oil
MARINADE
1 cup finely chopped fresh rosemary
3/4 cup fresh lemon juice
6 cloves garlic minced
salt and pepper to taste
WHITE WINE, BUTTER, AND LEMON SAUCE
1 tablespoon canola oil
2 shallots minced
1 cup dry white wine
1/2 cup chicken stock
1/2 cup freshly squeezed lemon juice
2 tablespoons unsalted butter
salt and pepper to taste

Mix together all ingredients for the marinade. Place chicken in a nonreactive bowl, pour marinade over it and cover with plastic wrap. Marinate in refrigerator overnight.

About 15 minutes before cooking, preheat oven to 500 degrees. Heat a large, heavy skillet over high heat until it begins to smoke. Carefully add canola oil and immediately sear the chicken halves, skin side down, one at a time for about 4–5 minutes. Do not move the chicken while searing to ensure a nice golden and crisp skin. Place chicken on a large baking sheet and bake skin side up for 10–15 minutes.

While chicken bakes, heat 1 tablespoon canola oil over medium heat in the same skillet where chicken was seared. Sauté the shallots until transparent. Add the wine and reduce over high heat until almost evaporated. Add the stock and lemon juice, reduce about 1–2 minutes, and set aside. When ready to serve, bring sauce to a boil, add the butter and whisk vigorously until sauce emulsifi es. Pour sauce over chicken and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 210
Calories from Fat: 119

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash