Ingredients
- 1 small organic chicken, no more than 3.5 pounds
- 1/4 cup corn oil
- 1/4 cup olive oil
- 1 head garlic cut in half and crushed
- 1 teaspoon honey
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoon dijon basil vinaigrette (see vinaigrette recipe attached)
Preparation
Baking Directions:
Preheat oven to 425° and wrap 2 bricks with aluminum foil.
Remove the backbone and split the chicken in half (or even better, have your butcher at your favorite grocery store do it for you).
Mix together 1/2 cup olive oil, large strips of lemon zest, honey, garlic and bruised basil.
Toss all ingredients into a large zip-lock bag and marinate the chicken in the mixture for at least 1 hour in the refrigerator.
Place a cast-iron skillet over medium-high heat for about 3-5 minutes.
Put 1/4 cup corn oil into the hot skillet and give it at least one minute to heat up.
Remove the chicken from the marinade, making sure that no pieces from the marinade (like garlic or zest) are stuck to the chicken.
Season the chicken all over with salt and pepper.
Place the chicken halves in the skillet, skin side down.
Take 2 bricks wrapped in aluminum foil and set them on top of the chicken.
The bricks will flatten the chicken, which will give you a crispy skin.
Cook on the stovetop for 8-10 minutes.
Check the chicken every few minutes to make sure that you are not burning the meat, and then transfer the weighted skillet to a preheated 425 degrees oven.
Roast for 15 minutes.
Remove the bricks and use a spatula to loosen the chicken from the pan, and try not to rip the beautiful crispy skin.
Place the chicken back in your pan and lightly brush the cavity and legs of chicken with about 2 tablespoons of Dijon basil vinaigrette and roast in the oven for 3-5 more minutes.
