Lorraine Wallace'S Stovetop Summer Chicken

1. 1

   Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels. Rub olive oil on the chicken to coat. Let stand for 15 minutes.

2. 2

   In a cast-iron skillet over medium heat, warm the 6 tablespoons of oil. Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes. Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.

3. 3

   Cook for 20 minutes more, basting occasionally with the oil and juices in the pan.

4. 4

   Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste. Cover with aluminum foil, let rest for 10 minutes, then carve and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.