Roasted Halved Chicken With Garlic-herb Paste

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 teaspoons fresh rosemary leaves, finely chopped
• fresh lemon zest (from 1 lemon)
• 1 teaspoon lemon juice
• 3 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon cayenne pepper
• 1 -2 tablespoon dijon mustard
• kosher salt & freshly ground black pepper
• 1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved

Recipe

• 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.