Categories: Chicken
Ingredients
- 3 1/2 lb. whole spatchcock chicken
- 2 tbsp olive oil, divided
- Kosher salt and black pepper
- 2 heads garlic, cut in half horizontally
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon, cut in half horizontally
Directions
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eheat the oven to 400. Rinse the chicken, pat dry and rub all over with 1 tbsp of the olive oil. Generously season on both sides with salt and pepper.
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Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tbsp olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
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Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes. Let rest for about 10 minutes, then carve and serve with pan juices.