AliLarter.com

September 17, 2017

Roasted Chicken

Serves 4

One 3- to 4-pound whole organic chicken, rinsed inside and out, patted dry
4 tablespoons Herb Butter, softened, divided (see recipe, page 16)
1 lemon, cut in half
3 fresh rosemary sprigs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive
oil

 

Preheat the oven to 450°F. Starting at the neck end of the chicken, carefully slide your hand between the skin and breast meat to loosen the skin. Using your fingertips, gently rub 2 tablespoons of the herb butter over the breast meat under the skin. Place the lemon halves, 2 rosemary sprigs, and the remaining 2 tablespoons herb butter in the main cavity of the chicken. Close the cavity with the remaining rosemary sprig, threading it through both sides of the cavity opening. Generously season the chicken with salt and pepper.

Heat the oil in a heavy, large ovenproof skillet (preferably cast-iron) over medium-high heat. Place the chicken, breast side down, in the skillet and sear for 2 minutes. Using tongs, turn the chicken over and sear on the second side for 2 minutes. Place the skillet with the chicken in the oven and roast, basting halfway through cooking, until the juices run clear when the thigh is pierced with a fork, and an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 45 to 60 minutes total. Remove the chicken from the oven. Tent the chicken with foil and let rest for 10 minutes.

Cut the chicken into serving pieces and place on plates. Spoon the juices over the chicken and serve.