• 4servings
  • 325minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons chopped fresh rosemary leaves

  2. 1 lemon, zested

  3. 3 cloves garlic , minced

  4. 1/4 cup extra-virgin olive oil , plus extra for pans

  5. 1/2 teaspoon cayenne pepper

  6. 1 tablespoon Dijon mustard

  7. Kosher salt and freshly ground black pepper

  8. 1 (3 to 4-pound) chicken , skin-on, backbone removed and halved

  9. Special equipment: 2 large cast iron skillets

Instructions Jump to Ingredients ↑

  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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