Broiled Butterflied Chicken with Parmesan, Lemon, and Red Pepper Flakes

Name: Broiled Butterflied Chicken with Parmesan, Lemon, and Red Pepper Flakes
Yield: Serves 4
Ingredients: 1 teaspoon, minced lemon zest from 1/2 lemon; 1 large clove, garlic, minced; , Salt and ground black pepper; 1/4 teaspoon, hot red pepper flakes; 1 , whole chicken (3 pounds), butterflied according to illustrations 1 to 5; 1 teaspoon, vegetable oil; 2 tablespoons, grated Parmesan cheese; 1 tablespoon, dry bread crumbs

Main Courses
Cheese
Chicken

Appears in Cook's Illustrated September/October 1994

Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faster and more evenly than a traditional whole bird.

SERVES 4

TIME 1¼ hours

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