Roasted Halved Chicken with Garlic-Herb Paste

Total Time:
5 hr 25 min
Prep:
25 min
Inactive:
4 hr
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • For the Garlic-Herb Paste:
  • 4 teaspoons chopped fresh rosemary leaves
  • 1 lemon, zested
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil, plus extra for pans
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 (3 to 4-pound) chicken, skin-on, backbone removed and halved
  • Special equipment: 2 large cast iron skillets
Directions

Preheat the oven to 375 degrees F.

Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.

Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.

Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.

Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.


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