Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic
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
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Cooking tools:
- Kitchen shears
- Cast iron skillet
- Oven
- Mixing bowl
- Pastry brush
- Cutting board
- Carving knife
- Paper towel
- Aluminum foil
- Oven mitt
- Measuring spoon
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
- pepper
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