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


Step 1

Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels.

Step 2

Rub olive oil on the chicken to coat. Let stand for 15 minutes.

Step 3

In a cast-iron skillet over medium heat, warm the 6 tablespoons of oil.

Step 4

Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes.

Step 5

Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.

Step 6

Cook for 20 minutes more, basting occasionally with the oil and juices in the pan.

Step 7

Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste.

Step 8

Cover with aluminum foil, let rest for 10 minutes, then carve and serve.