1 whole chicken, back bone and breast bone removed and flattened.

2 teaspoons Kosher salt

1/2 teaspoon freshly ground pepper

5 sprigs rosemary

10 long sprigs thyme

10 cloves garlic

2 tablespoons olive oil

1/4 sherry vinegar

1 lemon, thinly sliced

1/4 cup honey

2 tablespoons adobo sauce from canned chipotle peppers

2 tablespoons toasted sliced almonds

1/4 cup chopped fresh parsley

Sprinkle chicken with salt and pepper. On cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in a 400-degree oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken. In small bowl, mix together honey and chipotle sauce; brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce. Use foil to cover chicken if it starts to burn. Test for doneness by inserting an instant-read thermometer into the thickest part of he thigh. It should register 180 degrees. Remove chicken to platter and sprinkle with almonds and parsley. Serves 4.

Note: To butterfly chicken, place the chicken breast side down, tail toward you. Using kitchen shears, begin at one side of the tail and cut through skin, meat and bones to the neck end. Repeat on the other side of the tail. Lift out the backbone and save it for stock. Turn chicken over, laid out flat, and press down on breast to flatten it.

— Elise Lalor, $10,000 Judges' Choice Award,

National Chicken Cooking Contest

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CHINESE CHICKEN BURGERS

WITH RAINBOW SESAME SLAW

2 pounds ground chicken

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon sesame oil

6 cloves garlic, minced

1 tablespoon minced lemongrass

1/3 cup sliced scallions

6 hamburger buns with sesame seeds

6 tablespoons butter, softened

1 tablespoon vegetable oil