"Summer Stovetop Chicken"

By RoketJSquerl

This no-oven method not only keeps the kitchen cooler but makes for a bird with plenty of wonderfully crispy skin, and isn't that what all of us want from a chicken?

Ingredients

• One 3-pound chicken, backbone removed, butterflied
• 6 tablespoons extra-virgin olive oil, plus additional to rub chicken
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Coarse salt and freshly ground black pepper

Preparation

Step 1

In a cast-iron skillet over medium heat, warm the 6 tablespoons of oil. Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes. Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.

Cook for 20 minutes more, basting occasionally with the oil and juices in the pan.

Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste. Cover with aluminum foil, let rest for 10 minutes, then carve and serve.