SERVES 4
TOTAL TIME: 45 minutes
The chicken may slightly overhang the skillet at first, but once browned it will shrink to fit. Serve with lemon wedges.
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1 |
(3½- to 4-pound) whole chicken, giblets discarded |
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Salt and pepper |
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2 |
tablespoons olive oil |
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Using scissors, remove chicken backbone; discard it or save for another use. Lay chicken skin side up and flatten by pressing firmly on breastbone. Tuck wings. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken, skin side down, and reduce heat to medium. Place Dutch oven loaded with two bricks or heavy cans on top and cook until evenly browned, about 8 minutes. After 5 minutes, chicken should be golden brown; if it is not, increase heat to medium-high and continue to cook until well browned.
3. Remove skillet from heat and remove Dutch oven and weights. Gently flip chicken skin side up. If more than 3 tablespoons fat have collected in skillet, remove chicken from skillet temporarily and drain excess fat from skillet. Brush chicken with remaining 1 tablespoon oil. Transfer skillet to oven and roast chicken until breast registers 160 degrees and thighs register 175 degrees, about 15 minutes.
4. Using potholders (skillet handle will be hot), remove skillet from oven. Transfer chicken to carving board and let rest for 10 minutes. Carve chicken and serve.
VARIATIONS
SKILLET-ROASTED BUTTERFLIED CHICKEN WITH GARLIC AND ROSEMARY
Combine 2 tablespoons olive oil, 1 minced garlic clove, ½ teaspoon minced fresh rosemary, pinch red pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; substitute for olive oil in step 3.
EXTRA GARLICKY SKILLET-ROASTED BUTTERFLIED CHICKEN
Combine 2 tablespoons olive oil, 6 minced garlic cloves, ½ teaspoon minced fresh thyme, pinch red pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; substitute for olive oil in step 3.
SKILLET-ROASTED BUTTERFLIED SESAME-GINGER CHICKEN
Combine 1 tablespoon sesame oil, 1 tablespoon olive oil, 1 teaspoon grated fresh ginger, ½ teaspoon five-spice powder, pinch red pepper flakes, and ⅛ teaspoon salt in bowl; substitute for olive oil in step 3.