Roasted Halved Chicken With Garlic-Herb Paste

"This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson."
 
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photo by momaphet photo by momaphet
photo by momaphet
photo by gailanng photo by gailanng
photo by momaphet photo by momaphet
photo by momaphet photo by momaphet
Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat the oven to 375 degrees F.
  • Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  • Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  • Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  • Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
  • Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
  • Transfer to a serving platter and serve.

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Reviews

  1. In honor of this amazing recipe recommended in Best of 2010, I'm spending the rest of my day in reverent silence.
     
  2. This is fabulous! I combined it with Recipe #427687 - starting with marinating my chicken quarters with the lemon, garlic, thyme, from that recipe then after any hour applying the garlic paste from this one and marinating another hour. I then grilled the chicken first searing then off set roasting for 80 minutes (I started with a 4 1/2 lb whole chicken which I cut up). The flavor was outstanding , you could really taste the garlic and rosemary which was perfect with the tang of the lemon. The chicken was very moist and made great leftovers. Thank Scoutie for a great dinner. Made for ZWT 6 by one of the Unrulies Under the Influence.
     
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RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
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