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1/4 Photos of Roasted Halved Chicken With Garlic-Herb Paste
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.
Units: US | Metric
Serving Size: 1 (135 g)
Servings Per Recipe: 4