Roasted Halved Chicken With Garlic-Herb Paste

READY IN: 55mins
Recipe by Scoutie

This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.

Top Review by gailanng

In honor of this amazing recipe recommended in Best of 2010, I'm spending the rest of my day in reverent silence.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  3. Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  4. Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  5. Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
  6. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
  7. Transfer to a serving platter and serve.

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