Spatchcocked lemon, garlic and butter roast chicken in a cast iron skillet
Dimitra's Dishes · ♥ 536 likes · 9.3K views · 4 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 5 lb whole chicken
Stand the chicken up and, with a really sharp knife or kitchen scissors, cut down one side of the spine all the way through, then the other; keep the spine for stock.
- 4–5 tbsp soft butter
- 2 tbsp olive oil
- 2 cloves garlic cloves
- 2 whole lemons
- 1 tsp dried oregano
Put the chicken in the cast iron skillet. In a small pitcher, whisk the soft butter, olive oil, grated garlic, juice of two lemons and 1 tsp dried oregano.
Lift the breast skin and put a couple of tablespoons of the mixture under it, pressing so it spreads over the breast; rub the rest over the chicken.
- 2 tsp salt
- black pepper
- oregano
Season the back with about 2 tsp salt, black pepper and a little oregano (crushed red pepper flakes optional); flip, sprinkle with sweet paprika for colour and ground cumin.
Roast uncovered in a 425F oven for 45 to 55 minutes, until the internal temperature reaches 165F.
Variation: season cut potatoes and put them around the chicken; they are ready at the same time.