Cast Iron Crisp Roast Butterflied Chicken With Rosemary And Garlic
If you're looking for a flavorful and easy-to-make chicken dish, Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic is the perfect option. This recipe is packed with delicious herbs and spices that will make your taste buds sing. Plus, it's cooked in a cast iron skillet, which gives it a crispy exterior and juicy interior.
Ingredients:
- 1 whole butterflied chicken (3-4 lbs)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 425°F.
- Season the chicken with salt and pepper on both sides.
- In a small bowl, mix together the olive oil, garlic, and rosemary.
- Heat a cast iron skillet over medium-high heat. Once hot, add the chicken skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken over and brush the garlic and rosemary mixture over the top of the chicken.
- Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F.
- Remove the skillet from the oven and let the chicken rest for 5-10 minutes before slicing and serving.
This dish is perfect for a cozy night in or a family dinner. The rosemary and garlic add a delicious flavor that pairs perfectly with the crispy skin of the chicken. Plus, cooking the chicken in a cast iron skillet ensures that it's cooked evenly and has a beautiful golden brown crust.
Tips:
- If you don't have fresh rosemary, you can use dried rosemary instead.
- Make sure your cast iron skillet is well-seasoned before using it to cook the chicken.
- Letting the chicken rest after cooking ensures that the juices redistribute and the meat stays moist.
So next time you're in the mood for a delicious and easy chicken recipe, give Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic a try!