Roasted Halved Chicken With Garlic-Herb Paste |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a VERY easy way to make chicken, comes out moist and delicious. The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Ingredients:
4 teaspoons fresh rosemary leaves, finely chopped |
fresh lemon zest (from 1 lemon) |
1 teaspoon lemon juice |
3 garlic cloves, minced |
1/4 cup extra virgin olive oil |
1/2 teaspoon cayenne pepper |
1 -2 tablespoon dijon mustard |
kosher salt & freshly ground black pepper |
1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved |
Directions:
1. Preheat the oven to 375 degrees F.
2. Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
3. Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
4. 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.
5. Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
6. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
7. Transfer to a serving platter and serve.
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