Lemon Pepper Flattened Chicken (Butterflied)
When I lived in New York City and when I was there most of that time was spent on the 19th Floor. That was great because of a wrap-a-round apartment with lots of windows (boo, there was not a balcony) with views of the East River from my bedroom, south views as far as the Empire State Building, and from the other bedroom western views to Central Park. How could that be wrong? When the elevators were not working. Working for TWA meant being away 2-6 days at a time and it was not a good time having to walk up to the 19th floor, carrying luggage. It was suprising one day to find three men in the stairwell of the 18th floor with weights having a work out session and one of them cooking lemon pepper chicken in his apartment across the hall. A long friendship began and we shared many meals. This was one of his classics.
Lemon Pepper Flattened Chicken
- 1 4-6 lb. Chicken
- 6 Lemons
- 1 Medium Onion
- 2 Garlic Cloves (chopped)
- Freshly Ground Pepper
- Pre-heat oven to 425 degrees
- Wash chicken thoroughly and pat dry inside and out. Lay on cutting board breast side down. Cut down each side of the backbone and remove
- Lay chicken on cooking pan tuck wings under and pull gently in each direction to get it as flat as possible
- Drizzle with olive oil and season with fresh ground pepper, add the chopped garlic, salt and squeeze the juice of 3 lemons all over the chicken
- Cook approximately 30 minutes, turn chicken over and add additional juice from the other 3 lemons and more freshly ground pepper
- Cook an additional 30 minutes (until chicken is nicely browned)
Spinach with Walnuts
- 1 lb. Spinach
- 1/2 C. Walnuts
- 2 T. Butter
Melt butter in pan and toast walnuts. Add the spinach and toss for a couple of minutes.
Place spinach on plate and add the chicken directly on top of the spinach.