01-26 Butterfly Chicken

1 3-4 lb whole chicken (try to find free range)
Cut straight up the middle of breast bone, creating a butterfly shape
Place in large ziploc bag and add:
3 long springs of fresh rosemary or crush a large handful of dried rosemary
1 lemon, cut in half
1 red onion, quartered
6 T EV Olive Oil
pinch of sea salt.
Seal bag and massage a bit and refrigerate 2 hours or up to 2 days
To cook in 425 F oven:
dump contents onto cookie sheet (line with foil if hard to clean)
Arrange chicken skin side up and flattened into "butterfly" shape.
Bake 45 minutes until skin is crisp and golden

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