Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic

Name: Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 teaspoon, minced fresh rosemary; 1 , garlic clove, minced; 1 (3 1/2- to 4-pound), whole chicken, giblets discarded; , Salt and pepper

Main Courses
Chicken

By Lawman Johnson ･ Appears in America's Test Kitchen TV

A butterflied chicken cooks considerably quicker than a traditional whole bird. Flattening the chicken also encourages crisp skin, since most of the skin is in contact with the hot pan.

SERVES 4

TIME 1 hour (plus 15 minutes resting time)

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