Crisp Roast Butterflied Chicken with Rosemary and Garlic
Ingredients: whole chicken, salt, pepper, extra virgin olive oil, minced garlic · 55 min cook time · 450kcal · $12.50
Ingredients
3.5pound whole chicken, to taste salt, to taste pepper, 2tablespoon extra virgin olive oil, 1teaspoon minced garlic, 1teaspoon minced rosemary
Instructions
1. Preheat cast-iron skillet in a cold oven on the lowest rack set to 500 degrees for about half an hour.
2. Spatchcock the chicken by cutting up both sides around the backbone with scissors and removing it.
3. Flip the chicken over, press down on the breast to crack the keel bone so it lays flat, turn the legs facing out, and tuck the wings.
4. Season the bird with salt and pepper, pat the skin completely dry with paper towels, and drizzle with extra virgin olive oil.
5. Pull the skillet from the oven, reduce oven temperature to 450 degrees, place chicken skin-side down in the hot skillet, and roast in the oven for 30 minutes.
6. Mix a tablespoon of extra virgin olive oil with minced garlic and minced rosemary.
7. Pull the chicken out of the oven, flip it skin-side up, brush with the rosemary-garlic oil, and return to the oven for another 10 minutes.
8. Transfer the chicken to a carving board and let it rest uncovered for about 15 minutes before carving.
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