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Ingredientes
- 1 x chicken, (3 pounds), rinsed, patted dry
- 1 Tbsp. chopped fresh rosemary
- 2 tsp chopped fresh thyme coarse salt, and freshly cracked black pepper
- 1 Tbsp. minced garlic
- 1 Tbsp. Dijon mustard
- 2 Tbsp. extra virgin olive oil
- 1 x lemon, quartered
Direcciones
- Remove the backbone and butterfly the chicken. If the pan isn't big sufficient, cut the chicken into 2 halves.
- In a bowl, mix together the rosemary, thyme, some salt, garlic, mustard and 1 tbsp. of the extra virgin olive oil.
- Rub mix all over chicken.
- Preheat oven to 450 degrees F.
- Heat the remaining 1 tbsp. extra virgin olive oil in a 9-inch cast iron skillet over medium-high heat till oil is shimmering.
- Put the chicken in the pan, skin-side down.
- Weight the chicken with another ovenproof skillet or possibly flat pot and put some bricks on top. (Make sure the chicken is weighted proportionately).
- Cook over medium-high heat for 10 min.
- Carefully transfer to the oven.
- Roast the chicken for 15 min.
- Carefully remove from the oven and remove the weights.
- Flip chicken over and roast for 10 min more or possibly till the chicken reaches an internal temperature of 175 to 180 degrees F and the juices run clear.
- Serve with the lemon wedges and the pan juices.
- Any heavy-bottomed ovenproof skillet can be used to make this dish but for super-crispy chicken skin, a cast iron skillet is the best choice. Using a brick in this dish keeps the chicken extra juicy. If you do not happen to have any bricks in your kitchen (most people do not!) simply weight the chicken with another heavy-bottomed ovenproof pan or possibly two.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 733 | |
| Calories from Fat 481 | 66% |
| Total Fat 53.5g | 67% |
| Saturated Fat 14.3g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 259mg | 11% |
| Potassium 616mg | 18% |
| Total Carbs 2.12g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.24g | 0% |
| Protein 57.78g | 92% |
