Ingredients
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1 (3 1/2) pound whole chicken, wings removed
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salt and ground black pepper to taste
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1 pinch herbes de Provence, or to taste
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1 tablespoon vegetable oil, or as needed
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2 heavy clay bricks, wrapped tightly in aluminum foil
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
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Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
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Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
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Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
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Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.
Nutrition Facts (per serving)
303 | Calories |
13g | Fat |
43g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 303 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 3g | 17% |
Cholesterol 133mg | 44% |
Sodium 154mg | 7% |
Protein 43g | 86% |
Calcium 22mg | 2% |
Iron 2mg | 10% |
Potassium 362mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.