Pan Roast Chicken
- 1 (3 1/2 to 4 pound) chicken, halved, with the breast bone, back and first two digits of the wings removed
- 1 tablespoon kosher salt
- 2 teaspoons ground white pepper
- 2 tablespoons olive oil
- 2 tablespoons softened butter
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh thyme leaves
Preheat the oven to 400 degrees F.
Season the chicken on both sides with the salt and white pepper. Set a 12-inch cast iron skillet over high heat and add the olive oil to the pan. Swirl the pan to evenly coat and lay the seasoned chicken halves, skin side down in the pan. Sear until golden, about 3 minutes and place the pan in the oven. Cook until the chicken is fully cooked through, about 17 to 18 minutes.
While the chicken roasts, combine the butter, garlic and thyme in a small bowl and use a fork to combine. When the chicken is removed from the oven, turn over with a spatula and place on a platter. Spread the herbed butter over the skin of the chicken halves and serve immediately.
Recipe courtesy Emeril Lagasse