Roasted Halved Chicken with Garlic-Herb Paste (Sunny Anderson) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
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:
1. Preheat the oven to 375 degrees F.
2. 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.
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. 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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