{{ :recipes:cast_iron_crisp_roast_butterflied_chicken.jpg?direct&200|}} ====== Cast Iron Crisp Roast Butterflied Chicken ====== /* Description */ ** Why This Recipe Works:** A butterflied chicken cooks considerably quicker than a traditional whole bird. Flattening the chicken also encourages crisp skin, since most of the skin is in contact with the hot pan. Achieving crisp skin is even easier with a cast-iron skillet, because the pan is able to maintain very high cooking temperatures. However, during our testing we found that after initially crisping up, the skin turned soggy as the chicken continued to cook skin side down in its own juices. We set out to produce perfectly cooked chicken with crisp skin that could be on the table in less than an hour. We started by heating a skillet in a very hot oven. We then put the chicken into the preheated skillet skin side down and cooked it until the skin was golden brown. Flipping the chicken over for the remainder of the cooking time allowed us to take advantage of the hot, dry air of the oven to ensure that the skin remained crisp and intact. A simple mixture of extra-virgin olive oil, rosemary, and garlic brushed on the chicken during roasting elevated the flavor and crisped the skin further. We had four-star, perfectly browned roast chicken with spectacular skin on the table in under an hour, thanks to the great heat retention of the cast-iron skillet; and as a bonus, the butterflied bird was a cinch to carve. {(rater>id=100|name=Cast Iron Crisp Roast Butterflied Chicken|type=rate|headline=off)} |**Preheat:** °|**Yield:** 4 servings|| |**Prep:** 0:10|**Wait:** 0:20|**Cook:** 0:40| ====== Ingredients ====== * 2 tablespoons extra-virgin olive oil * 1 teaspoon minced fresh rosemary * 1 garlic clove, minced * 1 (3 1/2- to 4-pound) whole chicken, giblets discarded * Salt and pepper * Lemon Wedges, for serving ====== Directions ====== - Adjust oven rack to lowest position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine 1 tablespoon oil, rosemary, and garlic in bowl; set aside. - With chicken breast side down, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip chicken over, tuck wingtips behind back, and press firmly on breastbone to flatten. Pat chicken dry with paper towels, then rub with remaining 1 tablespoon oil and season with salt and pepper. - When oven reaches 500 degrees, place chicken breast side down in hot skillet. Reduce oven temperature to 450 degrees and roast chicken until well browned, about 30 minutes. - Using potholders, remove skillet from oven. Being careful of hot skillet handle, gently flip chicken breast side up. Brush chicken with oil mixture, return skillet to oven, and continue to roast chicken until breast registers 160 degrees and thighs register 175 degrees, about 10 minutes. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Carve chicken and serve. ====== Notes ====== * NOTE FROM THE TEST KITCHEN Be aware that the chicken may slightly overhang the skillet at first, but once browned it will shrink to fit; do not use a chicken larger than 4 pounds. Serve with lemon wedges. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Poultry Roast AmericasTestKitchen }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade Kid-Friendly MainDish MainDish/Beef MainDish/Poultry Roast AmericasTestKitchen MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast AmericasTestKitchen Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~