If you want a roasted chicken that has flavor all the way through try a spatchcocked chicken. Don’t worry about the fancy name it only means that you cut the backbone out and press the chicken down flat. It makes a pretty presentation and allows for all of the pieces to become flavored in the cooking.
1 (3 1/2-4 pound chicken) the chickens at Country Gardens that are raised on pasture 24/7 are delicious
2 tablespoons avocado or olive oil, divided
Celtic sea salt and freshly ground black pepper
2-3 heads garlic
Preheat the oven to 400 degrees F.
Pat your chicken dry and rub it all over with 1 tablespoon of your oil.
Generously season with sea salt and black pepper.
Heat your cast iron pan over medium high heat and put the remaining tablespoon of oil in it.
When hot place the chicken skin side down in the skillet and cook till the skin starts turning a golden brown.
Turn the chicken over taking care not to splatter yourself with the hot oil.
Add your garlic heads that have been cut in half horizontally and sprigs of rosemary and thyme around the chicken in the pan.
Squeeze the lemon halves over the top of the chicken and place the two halves in the skillet cut side down.
Put the skillet in your oven and roast the chicken for about 35 minutes or until a meat thermometer shows 160 degrees when in the thickest part of the chicken.
Don’t forget to spoon up some of the juices from the skillet when serving.