This stovetop dish is a wonderful way to beat the heat and still enjoy a crispy golden chicken without all the mess of frying. It reminds me of a great Tuscan roasted chicken. I just love the flavor of cooking in a cast-iron skillet.
- 1 3-pound chicken, backbone removed, butterflied
- 6 tablespoon extra-virgin olive oil, plus additional to rub chicken
- 3 garlic cloves, minced
- 2 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- coarse salt and freshly ground black pepper
- Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels.
- Rub olive oil on the chicken to coat. Let stand for 15 minutes.
- In a cast-iron skillet over medium heat, warm the 6 tablespoons of oil.
- Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes.
- Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.
- Cook for 20 minutes more, basting occasionally with the oil and juices in the pan.
- Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste.
- Cover with aluminum foil, let rest for 10 minutes, then carve and serve.