garlic herb chicken

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ingredients:

1 whole chicken, giblets removed

4 tbsp of fresh rosemary

4 tbsp of fresh thyme

4-5 fresh sage leaves

2 tbsp of fresh parsley

1 tsp of smoked paprika

1 tsp of cumin

fresh cracked pepper, to taste

fresh ground sea salt, to taste

3-4 cloves of garlic

4 tbsp of butter

1/4 cup of extra virgin olive oil

olive oil for cooking

2 skewers, optional

12in cast iron pan

meat or sharp kitchen shears

directions:

preheat your oven to 300. on a large pan, lay your chicken skin side down with the legs facing you. using your kitchen shears, cut along the the back bone, as close to the bone as your can get, on both sides (search for a youtube video if this doesn’t make sense). flip the chicken oven, skin side up, and press into the rib cage, butterflying the chicken out. clean, rinse, and pay dry the chicken. if you would like, you can use skewers to help the chicken keep its shape. take 1 skewer and slide it through the leg of the chicken, through the breast, with the tip coming out neat the wing. repeat on the other side. set aside. in a blender or mini chopped, mix the herbs, garlic, butter, seasonings, and extra virgin olive oil until incorporated, about 2 minutes. set aside. turn your stove to medium high heat, and drizzle a little olive oil in your cast iron pan. while the pan heats up, rub the herb butter sauce all over the chicken, under the skin, and all (you may not use all of the sauce, you can save it for drizzling or dipping when the chicken is done). when the cast iron is hot, put the chicken skin side down into the cast iron. make sure the bottom of the chicken is covered evenly with the sauce as well. cook the chicken (skin side down) for about 10 minutes, or until there is a sear. flip the chicken over. move the chicken and cast iron to the oven, and cook for 1 hour and 45mins, or until the internal temperature of the chicken is 165 degrees. let rest before serving. enjoy!

*note: the bone you cut out can be kept and used to make a homemade stock. I put mine in a bag and into the freezer. also, if you don’t have a large cast iron, you can roast the chicken in a roast pan. after rubbing both sides of the chicken in the sauce, you will place on the roast rack, and cook for about 2 hours, or until the chicken reaches an internal temperature reaches 165 degrees. to get the skin crispy, you can broil the chicken for a few minutes after cooking.