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Cast Iron Spatchcocked Chicken
A simple Cast Iron Roast Chicken seared first for extra charred flavor and the crispiest skin.
The chicken is spatchcocked, a simple technique your local butcher will be happy to take care of for you.
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Ingredients
Instructions
step 1
Preheat oven to 400 degrees.
step 2
Pat the chicken dry with a paper towel, then generously season with salt and pepper on both sides.
step 3
Heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat. Sear the chicken breast side down until the skin is crispy enough to lift off the pan with ease. Carefully move the chicken to a separate plate. Line the skillet with the lemon slices and shallot halves, then season with salt and pepper. Add the chicken back, breast side up.
step 4
Roast at 400 degrees until the internal temperature of the thickest part of the thigh registers 165 degrees (around 45-55 minutes, depending on the size of the chicken). Let rest, then slice and serve.
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