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.