Friday, May 24, 2013

Iron Skillet Roasted Half Chicken Under a Brick

Brined, rubbed with rosemary, thyme and salt for a crispy skin then roasted on a bed of onion greens and garlic cloves.
I placed the green tops of some onions on the pan to keep the chicken off of its fat. For the first 25 minutes, I weighed down the chicken with a preheated foil wrapped brick. For the last 10 minutes I removed the brick and cranked the oven to broil to finish off the skin to get it crispy and gold.