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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 1 whole chicken trimmed of excess fat, rinsed, dried and split, backbone removed
- 1 tablespoon rosemary fresh minced
- salt
- black pepper
- 1 tablespoon garlic coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 sprigs fresh rosemary
- 1 lemon cut into quarters
Method
- Place the chicken on a cutting board, skin side down, and press down hard to make it as flat as possible.
- Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken.
- Cover and marinate in the refrigerator for 30 minutes or up to a day.
- Preheat the oven to 500 degrees. Preheat an ovenproof 12-inch nonstick skillet over medium-high heat for 3 minutes. Press rosemary sprigs, into the skin side of the chicken. Put remaining olive oil in the pan and wait for it to heat up and just barely begin smoking.
- Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface. You can use a second ovenproof frying pan if you don't have bricks.
- Cook on stove over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast until done (about 10 more minutes). Serve hot or at room temperature, with lemon wedges.
