Stovetop Summertime Chicken

Name: Stovetop Summertime Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb chicken, butterflied & backbone removed; 6 tbsp extra virgin olive oil, plus additional to rub on chicken; 3 clove garlic; 2 tbsp fresh rosemary, chopped; 1 tbsp chopped fresh thyme; 1 coarse salt, to taste; 1 freshly ground black pepper, to taste

HardDog1110 @cook_2825785

San Antonio, TX

I love this recipe. It tastes great, and is easy. It's messy if you don't cover the pan but still worth the cleanup effort

HardDog1110 @cook_2825785

San Antonio, TX

I love this recipe. It tastes great, and is easy. It's messy if you don't cover the pan but still worth the cleanup effort

Saved

Ingredients

4 servings

3 lbchicken, butterflied & backbone removed
6 tbspextra virgin olive oil, plus additional to rub on chicken
3 clovegarlic
2 tbspfresh rosemary, chopped
1 tbspchopped fresh thyme
1coarse salt, to taste
1freshly ground black pepper, to taste

Saved

Steps

1

Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels.
2

Rub oil on the chicken to coat.
3

Let stand for 15 minutes.
4

In a 14-inch cast iron skillet over medium heat, warm the 6 Tbsp of oil.
5

Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes.
6

Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.
7

Cook for 20 minutes more, basting occasionally with the oil and the juices in the pan.
8

Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste.
9

Cover with aluminum foil, let rest for 10 minutes, then carve and serve.