Roasted Halved Chicken with Garlic-Herb Paste Recipe | Sunny Anderson | Food Network

Ingredients

• 4 teaspoons chopped fresh rosemary leaves
• 1 lemon, zested
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for pans
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 (3 to 4-pound) chicken, skin-on, backbone removed and halved
• Special equipment: 2 large cast iron skillets