1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
4 tablespoons fresh lemon juice, divided
3 tablespoons grapeseed oil or olive oil, divided
1 tablespoon chopped fresh rosemary plus additional sprigs for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 teaspoon dried crushed red pepper
Chopped fresh Italian parsley
Brick wrapped in aluminum foil or heavy cast-iron skillet
Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small
bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.
Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken,
skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.
Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.
Serves: 4 person
Source: Bon Appetit
- ▼ May (7)
- ► 2012 (104)