One 3-pound chicken, backbone removed and split down the breast plate into 2 halves (save 1 half for another use)
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon, zested and juiced
1 tablespoon finely chopped rosemary (from about 2 sprigs)
1. Preheat the oven to 450°. Using a knife or kitchen shears, carefully remove the skin and fat from the breast and leg of the chicken (leave the skin on the wing).
2. In a large cast-iron skillet set over medium-high heat, add 3 tablespoons of the olive oil. Rub both sides of the chicken with the remaining 1 teaspoon of oil. In a small bowl, toss together the salt, pepper, lemon zest and rosemary and rub the seasoned salt all over both sides of the chicken. Once the oil in the skillet is shimmering, add the chicken, breast side down. Drape a large piece of aluminum foil over the chicken and set a foil-wrapped brick or a heavy, ovenproof skillet or pot on top of the foil (you want the chicken to be pressed completely flat in the pan). Cook until the chicken is browned, about 10 minutes, then transfer the skillet (and the brick or heavy skillet or pot weighing down the chicken) to the oven. Roast until tender and cooked through, 15 to 17 minutes.
3. Remove the chicken from the oven and remove the brick, skillet or pot weighing it down. Set the chicken aside to rest for 10 minutes. Serve warm, drizzled with the lemon juice. Calories per Serving: 234; Sodium: 516mg; Total Carbohydrate: 2g; Fiber: 0g; Fat: 13g
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