- 2
Ingredients
- One 3 1/2- pound chicken, halved, with the breastbone, backbone and first two digits (tips) of the wings removed
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground white pepper
- 4 teaspoons olive oil
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme leaves
Preparation
Step 1
(There's no reason not to do this with a quartered chicken or with just the desired pieces. Extend searing time from 3 minutes to 4 or 5, and roasting time from 17 to 20.)
Preheat the oven to 400°F.
Season the chicken halves on both sides with the salt and white pepper.
Set a 12-inch cast-iron skillet over high heat, and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin side down, in the skillet. Sear until golden, about 3 minutes.
(USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.)
Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes.
Turn the chicken over and continue to roast, skin side up, until it is cooked through, 3 to 5 minutes.
While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.