Ingredients
2 small whole chickens, about (2-3 kg)
8 small lemons
2 medium onions, chopped into chunks
Salt and pepper
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, finely chopped
1/2 cup olive oil
2 medium onions, sliced into rings
Salt and pepper
8 small lemons
2 medium onions, chopped into chunks
Salt and pepper
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, finely chopped
1/2 cup olive oil
2 medium onions, sliced into rings
Salt and pepper
Method
- Rinse the chicken well and pat dry. Cut the
chicken vertically in two halves. Slash the chicken with a sharp knife.
- Wrap the chicken halves in plastic wrap and pound on both sides with a tenderizing hammer to flatten and break the bones.
- Juice the lemons. Keep the skins and set aside.
- In a food processor, combine the lemon juice and onions and pulse until the mixture becomes a homogenous liquid.
- Pour the lemon juice and onion mixture into a deep bowl and add the fresh cilantro, parsley, olive oil, lemon skins, and half of the onion rings. Season with salt and pepper.
- In a bowl, add the chicken to the marinade and refrigerate for at least 3 hours or up to 24 hours to allow it to soak up the flavors.
- Preheat oven to 350˚F (180˚C).
- Place the onion rings in a roasting pan and place the chicken halves on top, skin side up. Discard the marinade.
- Roast in the oven for 45 minutes or until fully cooked. Then broil for another 15 minutes or until golden brown.
- Plate the chicken halves and serve hot or warm. Garnish with green leaves, such as watercress, lettuce, radish, and green onions.
Chef's notes:
- Chicken halves can be grilled on the grill. The grill should be preheated well and the chicken should be brushed with butter or oil occasionally.
- The chicken can be marinated in the refrigerator for up to one full day before roasting. This will make the dish cook more quickly.
- Wrap the chicken halves in plastic wrap and pound on both sides with a tenderizing hammer to flatten and break the bones.
- Juice the lemons. Keep the skins and set aside.
- In a food processor, combine the lemon juice and onions and pulse until the mixture becomes a homogenous liquid.
- Pour the lemon juice and onion mixture into a deep bowl and add the fresh cilantro, parsley, olive oil, lemon skins, and half of the onion rings. Season with salt and pepper.
- In a bowl, add the chicken to the marinade and refrigerate for at least 3 hours or up to 24 hours to allow it to soak up the flavors.
- Preheat oven to 350˚F (180˚C).
- Place the onion rings in a roasting pan and place the chicken halves on top, skin side up. Discard the marinade.
- Roast in the oven for 45 minutes or until fully cooked. Then broil for another 15 minutes or until golden brown.
- Plate the chicken halves and serve hot or warm. Garnish with green leaves, such as watercress, lettuce, radish, and green onions.
Chef's notes:
- Chicken halves can be grilled on the grill. The grill should be preheated well and the chicken should be brushed with butter or oil occasionally.
- The chicken can be marinated in the refrigerator for up to one full day before roasting. This will make the dish cook more quickly.
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