Citrus spring chicken

Instructions

• Preheat oven to 475F (240C). In a 9x13-inch (3-L) baking dish or roasting pan that will snugly hold 2 flattened chicken halves, stir wine with lemon and lime juices, garlic, rosemary and salt.

• If chicken is not split, use kitchen scissors or shears to cut backbone out of chicken and discard. Cut off and discard any excess fat or skin. Slice chicken in half between breasts. Place, skin-side up, on a flat surface. Using both hands, press down on breastbone until chicken is as flat as possible or simply smash the chicken with a heavy frying pan. Rinse with cold water, then pat dry with paper towels. Place chicken, skin-side down, in dish and spoon some of wine mixture overtop. Lay a large piece of foil over dish, then place a heavy ovenproof pan, such as a cast-iron frying pan, or a foil-wrapped brick on top of chicken to help keep it flat. Roast in centre of 475F (240C) oven 30 minutes.

• Remove heavy pan or brick and foil. Remove chicken from oven. Turn chicken over. Spoon pan juices overtop. Return to oven and roast, uncovered and basting occasionally with pan juices, until chicken is firm when pressed and an instant-read thermometer inserted into thickest part of meat reaches 170F (77C), from 15 to 20 more minutes. Remove chicken to a cutting board. Slice into serving-size portions and place on dinner plates. Spoon pan juices overtop. Terrific with a side of mashed potatoes, carrots and brussels sprouts or stir-fried rice.