Prep 10 mins
Cook 50 mins
I have been using this Fine Cooking recipe/technique with chicken and LOVE it! Created by Joseph Verde. He says, 'start planning this dish a day ahead so that you can marinate it overnight. I like to serve the crisp chicken with a side of silky mashed potatoes as a foil'.
- 3 -4 lbs broiler-fryer chickens, spatchcocked (split and partially boned)
- 2 1⁄2 tablespoons fresh thyme leaves, roughly chopped
- 2 tablespoons fresh rosemary, roughly chopped
- 6 garlic cloves, peeled and smashed
- 1 cup extra virgin olive oil
- salt & freshly ground black pepper
- olive oil, as needed
- Rinse the chicken in cold water and pat dry. Rinse and dry the chicken halves again. Combine the thyme, rosemary, garlic, and olive oil in a large zip-top bag or mixing bowl. Add the chicken halves. Cover and refrigerate overnight (or for at least 4 hours).
- Heat the oven to 450°F Wrap two bricks in a couple of layers of foil. (If you don't have bricks, use heavy rocks, 2-lb. weights, or another heavy pan weighed down with cans.) Remove the chicken from the refrigerator, let the excess marinade drain off, and sprinkle with salt and pepper. Set a large cast-iron or other heavy ovenproof pan over medium-high heat. When hot, add just enough oil to lightly film the pan. Put the chicken halves, skin side down, in the pan and immediately put a brick on top of each half. Turn the heat to medium and cook (without moving the chicken) until the skin is a deep golden brown (check with a spatula) and the chicken is cooked about halfway through, 20 to 25 minute Remove the bricks, turn the chicken halves over, and put the pan in the hot oven to finish roasting the chicken until a thermometer registers at least 165°F, another 20 to 25 minute.