Time: 1 hour 20 min.
Complexity: easily
Servings: 4

If you need to roast a whole chicken quickly and easily, the butterfly method is a lifesaver. Remove the backbone and flatten it, or butterfly it. This method will allow the chicken to cook more evenly, the skin will be crispy throughout, and the meat will be very juicy. For this recipe, use an oven-safe skillet (preferably cast iron), as you'll first sear the chicken skin on the stovetop and then roast it with aromatic herbs, garlic, and lemon. Don't discard the juices; you can drizzle them over the chicken when serving. It will be even more delicious.

Ingredients:

• 1 whole chicken weighing 1.5 kg, butterflyed
• 2 tablespoons olive oil, divided
• 2 heads of garlic, cut in half horizontally
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 1 lemon, cut in half horizontally
• Special equipment: 1 large cast iron skillet or other oven-safe pan, 1 meat thermometer, and tongs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, lemon, rosemary, thyme

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Wash the chicken, pat dry with paper towels, and rub 1 tablespoon of olive oil over the entire surface. Season generously with salt and black pepper on both sides.
Step 3
• Heat a large cast-iron or other ovenproof skillet over medium heat. Add the remaining 1 tablespoon of olive oil. When the oil is hot, place the chicken in the skillet, skin-side down. Cook until the skin begins to crisp and golden brown.
Step 4
• Turn the chicken over with tongs, being careful not to splash any oil, and arrange the garlic, rosemary, and thyme around the chicken in the pan. Squeeze half a lemon over the top and place both halves cut-side down in the pan.
Step 5
• Place the skillet in the oven and roast the chicken (skin side up) for 30 to 35 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 155°F (68°C).
Step 6
• Let the chicken rest for 10 minutes, then carve and serve, drizzled with any pan juices.

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