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Recipe courtesy of Sunny Anderson
Roasted Halved Chicken with Garlic-Herb Paste
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- Level: Easy
- Total: 5 hr 25 min
- Prep: 25 min
- Inactive: 4 hr
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 54 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 51 g
- Cholesterol
- 202 mg
- Sodium
- 1008 mg
- Level: Easy
- Total: 5 hr 25 min
- Prep: 25 min
- Inactive: 4 hr
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 54 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 51 g
- Cholesterol
- 202 mg
- Sodium
- 1008 mg
Ingredients
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.
