Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic
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.
IngredientsPrint Shopping List
Per Serving (Serves 4)
- Calories 686
- Cholesterol 216 mg
- Fat 50 g
- Sodium 1009 mg
- Saturated 13 g
- Carbs 1 g
- Trans 0 g
- Dietary Fiber 0 g
- Monounsaturated 22 g
- Sugar 0 g
- Polyunsaturated 10 g
- Protein 53 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
1. 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.
2. 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.
3. 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.
4. 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.
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