Flat Roasted Chicken
Serves 4- 6
(recipe from Mad Hungry: Feeding Men and Boys)
- 1 whole chicken, 3 to 4 lbs backbone removed
- coarse salt & pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 2 garlic cloves, smashed & peeled
Preheat oven to 400 F. Using kitchen shears, cut along both sides of the backbone to remove. Open the chicken’s legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Pat dry with paper towel and generously salt & pepper both sides.
Heat a large oven proof skillet on high heat. Add 1 tablespoon of both butter and olive oil to the pan. Add the chicken, skin side down and allow to brown for 3-4 minutes. Turn the chicken over and transfer the skillet to the oven.
The chicken will be done after 40-45 minutes. A thermometer placed in the thickest part of should read 165 F and the chicken should be nice and golden brown. Remove the chicken and let rest for 10 minutes covered in aluminum foil. Add 1 tablespoon of lemon juice and the remaining butter to the pan drippings and swirl around.
Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons lemon juice, the red pepper flakes, garlic and a pinch of salt in a small bowl. Cut the chicken into pieces, drizzle with the lemon sauce and the pan drippings. Serve immediately!