Why not make a whole roasted chicken at home?
Prep Time: 15 minutes
Cook Time: About 60 minutes
Total TIme: About 90 minutes
Servings: 6 servings
Ingredients
4 or 4 ½ lb. Whole Chicken
Salt and Pepper (for seasoning)
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Dried Thyme
1 Tbsp. Garlic Powder
Instructions
Place your cast iron into the oven, and preheat the oven to 450 degrees. The cast iron will heat with the oven.
The method being used to prepare the chicken is called spatchcock. Using kitchen shears, remove the back bone of the chicken. Cut vertical lines (one on each side of the back bone).
Once the bone is removed, open chicken and flip over so that the breast bone is now facing up. Using your palms, press firmly onto the chicken breast to break the bone. You will hear a slight crack. Your chicken should now be flat.
Next, using a paper towel, pat your chicken dry to remove excess water and moisture. This will allow for even cooking and a crispy chicken skin.
Now season the chicken with salt and pepper. Be sure to season both sides. Drizzle some extra virgin olive oil on the skin.
Once the oven has preheated and reached a temperature of 450 degrees, remove your cast iron and place the whole chicken into the pan (skin side down). Push down on the chicken to ensure it’s placed in the pan as evenly as possible.
Place the chicken and pan into the oven and bake for 30 minutes.
While the chicken bakes, we will prepare an olive oil seasoning to go on top of the chicken skin.
In a small saucer, mix together 2 tbsp. Extra virgin olive oil, dried thyme, and garlic powder. Set aside until the next step.
After 30 minutes, remove the pan from the oven. Using a turner, slowly lift the chicken and flip it over so that the skin side is facing up.
Using a basting brush, evenly coat the chicken with the seasoning mixture. Place the chicken back into the oven and continue to cook for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165 degrees.
When the chicken is done, remove it from the oven and let it rest for about 15-20 minutes before cutting. This will allow the juices to seep back into the meat.
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