- 4
- 40 mins
Ingredients
- 1 small (31/2 lb) butterflied chicken,split
- 2 T fresh rosemary, rough chop
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1 lemon, cut in wedges
- 3-4 T extra-virgin olive oil
Preparation
Step 1
Heat oven to 450. Season chicken on both sides with rosemary, salt and pepper. Squeeze 2 lemon wedges over flesh sides of chicken.
Heat 12" cast iron or heavy enameled ovenproof skillet over med high heat. When hot, add just enough oil to lightly film pan. Put chicken in skin side down and immediately place a smaller skillet or 2 bricks wrapped in a couple of layers of foil on top of chicken. Turn heat to medium and cook (without moving chicken) until skin is deep golden brown (check with spatula), about 20 mins.
Remove bricks, slide thin spatula under each chicken half to loosen it from pan. Turn chicken skin side up. Place skillet in oven; roaast 20 mins longer or till skin is crisp and golden and juices run clear when thigh is pierced. Cut chicken in quarters and serve with remaining lemon wedges.