Ingredients
- 1 (3 1/2-pound) whole chicken, patted dry
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon, quartered
- 1 tablespoon extra-virgin olive oil
- 5 tablespoon garlic cloves, smashed and peeled (optional)
Preparation
Baking Directions:
Rub the chicken inside and out with salt and pepper.
If you've got time, do this 2 to 3 hours ahead and refrigerate the bird uncovered.
Take it out of the fridge when you start to preheat the oven so it can warm to room temperature.
Or let it rest uncovered at room temperature while the oven preheats.
Place a large (10 to 12-inches) cast iron or other heavy skillet in the oven and let it preheat at 500° f.
For 45 minutes.
Transfer the chicken to a cutting board.
Using a sharp knife, cut the skin connecting the legs to the rest of the body.
Use your hands to splay the thighs open until you feel the joint pop.
Place 2 of the lemon wedges inside the chicken.
Carefully transfer chicken, breast-side up, to the hot skillet.
Press down on the legs so they rest flat on the bottom of the pan.
Drizzle the bird with the oil.
Roast for 25 minutes.
Toss garlic into the bottom of the skillet and stir to coat with pan juices.
Return to the oven for 5 minutes; stir again.
Continue cooking until the garlic is caramelized chicken is no longer pink, 5 to 15 minutes more (for a total cooking time of 30 to 45 minutes).
Let chicken rest for 5 minutes before serving.
Serve chicken with the pan juices and garlic, seasoning everything with juice from the remaining lemon wedges if desired.
