This roasted chicken comes out perfectly every time and is super easy! I keep this on our weekly dinner rotation and mix it up with different veggies on the side. Searing the chicken quickly before popping it in the oven makes this chicken a winner!
Active Time: 15 mins
Total Time: 1 hour 10 mins Servings: 6
Ingredients
2-3 Tablespoons of your chicken spice blend
2 Tablespoons extra-virgin olive oil
1 lemon
1 Whole chicken, spatchcocked
2 Generous pinches of sea salt
2-3 Fresh Rosemary Sprigs
In a small bowl, combine your EVOO, *spice blend and lemon juice. Set aside.
*I use the Ruth Ann's Muskego Chicken Seasoning from Penzy's. Keeping it simple with salt and pepper works just as well. Especially when cooking for kids!
Place your *spatchcocked chicken in a glass dish and lightly season with your pinches of sea salt. Next coat evenly with the oil mixture. Cover and marinate for at least 1 hour or overnight in the refrigerator.
*Ask your local butcher to help you spatchcock your chicken if purchasing from a grocery store.
Preheat your oven to 375F. Preheat a large cast iron skillet to high heat. Layer the bottom of the skillet with your cooking fat and sear your chicken skin side down for 10 minutes, until skin is charred. Flip your chicken to skin side up and then place in the oven in the cast iron skillet for 1 hour. (internal temp of chicken should be 165) I like to add fresh rosemary and the remaining lemon skin previously juiced to the pan before moving it to the oven.
*If you do not have a cast iron, use a grill pan and then transfer chicken to a roasting pan. The benefit of the cast iron is less clean up!
Remove your chicken from the oven and let it rest on a wooden cutting board for 10 minutes before serving.
Nutrition Facts Per Serving
410 | 32 g | 1 g | 29 g |
Calories | Fat | Carbs | Protein |
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