HSN Herb Roasted Chicken

By pavaldez

Ingredients

• 1 3 1/2 pound chicken, halved with the breast bone, back and first two digits of the wings removed (reserve the other half for another day)
• 1/2 tablespoon kosher salt
• 1 teaspoon ground white pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme

Preparation

Step 1

Season the chicken on both sides with the salt and white pepper.

Set the Cast-Iron Sizzle Pan over high heat and add 2 teaspoons of the olive oil to the pan.

Swirl the pan to evenly coat and lay the seasoned chicken half, skin-side down in the pan.
Sear until golden, about 3 minutes and place the Sizzle Pan in the oven.
Cook until the chicken is fully cooked through, about 17 minutes.

While the chicken roasts, combine the butter, garlic and thyme in a small bowl and use a fork to combine.

When the chicken is removed from the oven, place on the wooden trivet, and turn over with a spatula.
Spread the thyme, garlic butter over the skin of the chicken and serve immediately.