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Flat Roast Chicken

Inspired by Martha Stewart

SERVINGS

6

Ingredients

  • 1 whole (3- to 4-pound) LM Meat Flat Roaster chicken
  • 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 cloves garlic, smashed and peeled

Directions

Step 1
Preheat oven to 400 degrees. Pat chicken dry with paper towels; season generously with salt and pepper.

Step 2
Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.

Step 3
Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.

Step 4
Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.