Flat Roast Chicken
The following flat roast chicken recipe was spotted in the Philadelphia Daily News. Author Lucinda Scala Quinn came up with a new twist on classic roast chicken that cooks the whole bird in under an hour. Make this with an ovenproof 14-inch skillet, preferably cast-iron.
FLAT ROAST CHICKEN
1 whole chicken, 3 to 4 pounds,
backbone removed
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
2 garlic cloves, smashed and peeled
Preheat the oven to 200 degrees celsius. Using kitchen shears, cut along both sides of the backbone to remove. Reserve it for broth. Open the chicken’s legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Pat it dry with paper towels. Salt and pepper generously on both sides.
Heat a large ovenproof skillet such as cast iron on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down.
Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven.
The chicken is done when it is golden- brown and cooked through, 40 to 45 minutes. An instant-read thermometer inserted in the thickest part, not touching bone, should read 75 degrees celsius.
Remove the chicken to a cutting board to rest for 10 minutes. Add 1 tablespoon of the lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around.
Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red-pepper flakes, garlic and a pinch of salt. Cut the chicken into pieces, drizzle with the fresh lemon sauce and pan sauce, and serve immediately.
Serves 4 to 6.