It’s so flavorful and bright. Bob Appetit featured this perfect chicken recipe online February 2018, and I’ve added a pan sauce – because I need sauce. The high heat roast makes a crispy skin and chars the garlic and lemon for a complex yet bright flavor.
Preheat your oven to 425F. Clean and score your chicken letting the legs fall open. Heat olive oil in your cast iron skillet and season your chicken all over in and out. Smear with butter – I put some under the skin of the breast. Place your chicken in your hot pan and add a lemon sliced in half around your chicken with a garlic bulb cut in half.
Place in your heated oven for about 45 minutes but check the hip joint for clear liquid to ensure a done bird. Thermometers work, too.
Take her out when she’s beautifully brown. Return your skillet to the burner and deglaze with white wine to make your wonderful pan sauce and reduce.
Let rest and serve with mashed potato or pasta or anything you love, and of course sprinkle with finely chopped parsley. Wonderfully simple. A perfect chicken.
3 Comments Add yours
sounds super. I love a sauce too.
Thank you. I appreciate your comments.
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