Ingredients
- 3 lb. whole chicken
- Salt**
- Pepper**
- 2 tbsp. LeRoux Olive Oil**
- 1 bunch thyme
- Half a lemon
Instructions
- Preheat your oven to 425 degrees. On the stovetop, preheat a 12-inch cast iron skillet over a medium flame.
- Butterfly the chicken by removing the backbone, then season liberally with salt and pepper.
- Add the olive oil to the skillet, then place the chicken skin side down. Place a weight on the top of the bird; we prefer two bricks wrapped in aluminum foil.
- Allow the chicken skin to render for 10 minutes before shaking free in the pan and basting well with hot oil.
- After cooking skin side down on the stovetop for 20 minutes total, flip the chicken over, baste the skin well, and add the thyme. Place in the oven on the middle rack for 20 more minutes.
- Remove from the oven and baste the skin one last time. Squeeze the half lemon into the pan and allow the chicken to rest for 15 minutes before carving and serving.
Notes
** Available at LeRoux Kitchen
