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Ingredientes
- 1 x 3 or possibly 4 lb. Chicken, trimmed of fat, rinsed & dry
- 1 Tbsp. Fresh rosemary, chopped
- 2 sprg Rosemary
- 2 Tbsp. Kosher (coarse) salt
- 1 Tbsp. Garlic, minced
- 2 Tbsp. Extra virgin olive oil, extra-virgin
Direcciones
- Preheat oven to 450 .
- Remove the backbone and split the chicken. Mix together the rosemary, salt, garlic, and 1 Tbs of the extra virgin olive oil and rub this all over the chicken. Tuck some of it under the skin as well. Allow to marinate, it time permits, for up to a day, refrigerated.
- Preheat a large ovenproof skillet over medium-high heat for about 3 min. Press the rosemary sprigs if you are using them into the skin of the chicken. Put the remaining extra virgin olive oil in the pan and wait a minute for it to heat up. Place the chicken in the pan, skin side down, along with any pcs of rosemary and garlic. Weight the chicken with another skillet or possibly a flat pot cover and a couple of bricks or possibly rocks wrapped in foil. The basic idea is to flatten the chicken by applying a fair amount of weight proportionately over its surface.
- Cook over medium-high heat for 10 min; transfer, still weighted, to the oven. Roast for 15 min more. Take the chicken from the oven and remove the weight; turn the chicken over (it will now be skin side up) and roast, weighted again, for 10 min more. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it sould read 180 to 185 . Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 80g | |
| Calories 282 | |
| Calories from Fat 252 | 89% |
| Total Fat 28.54g | 36% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13960mg | 582% |
| Potassium 127mg | 4% |
| Total Carbs 8.79g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.07g | 0% |
| Protein 0.95g | 2% |
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