Ingredients
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4
-
-
1
-
3
-
1/4
-
1/2
-
1 - 2
-
-
1
-
-
-
-
-
-
Directions
Roasted Halved Chicken With Garlic-Herb Paste, 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 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 Adapted from Food Network, Cooking for Real, Sunny Anderson , In honor of this amazing recipe recommended in Best of 2010, I’m spending the rest of my day in reverent silence
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Steps
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1
Done
|
Preheat the Oven to 375 Degrees F. |
|
2
Done
|
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
Done
|
Rub Chicken With Garlic-Herb Paste. Let Marinate at Room Temperature For 1 Hour. |
|
4
Done
|
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
Done
|
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
Done
|
Remove Top Skillet, Flip the Chicken and Transfer to the Oven. Cook Until Chicken Is Cooked Through, About 35 Minutes. |
|
7
Done
|
Transfer to a Serving Platter and Serve. |
