Roasted Halved Chicken with Garlic-Herb Paste

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl.

3. 3

   Stir to incorporate.

4. 4

   Rub chicken with Garlic-Herb Paste.

5. 5

   Let marinate at room temperature for 1 hour.

6. 6

   Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat.

7. 7

   Oil the bottom of a second cast iron skillet, of equal or smaller size.

8. 8

   Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken.

9. 9

   If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans.

10. 10

    Sear chicken until lightly browned, about 5 minutes.

11. 11

    Remove top skillet, flip the chicken and transfer to the oven.

12. 12

    Cook until chicken is cooked through, about 35 minutes.

13. 13

    Transfer to a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.