Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic | America's Test Kitchen
A butterflied chicken cooks considerably quicker than a traditional whole bird. Flattening the chicken also encourages crisp skin, since most of the skin is in contact with the hot pan.
Keywords
- Main Courses
- Chicken
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh rosemary
- 1 garlic clove , minced
- 1 (3 1/2- to 4-pound) whole chicken , giblets discarded
- Salt and pepper
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