Photo by Gwénaël Le Vot
Serves 4
1 whole fryer/broiler chicken, about 3–5 pounds
Kosher salt
Freshly ground black pepper
5 whole garlic cloves, peeled
1 lemon, quartered
Handful of fresh oregano stems (or favorite herb)
Olive oil
Place a large, cast-iron skillet in the oven. Preheat oven to 500 F.
Rinse chicken, pat dry and season inside and out with salt and pepper. Insert garlic, lemon and herbs in cavity of chicken. Using kitchen twine, tie legs together, and fold wings under chicken. Rub all over with olive oil.
When oven reaches 500 F, carefully remove hot skillet, and transfer chicken to skillet. Return skillet to oven; cook 15 minutes. Lower temperature to 350 F, and cook an additional 40–45 minutes, or until chicken temperature reaches 165 F. If chicken is browning too fast, loosely cover with foil.
Remove skillet from oven, and transfer chicken to a cutting board. Let rest 15 minutes before cutting and serving.
Reserve about 1–2 cups shredded chicken for second dinner: Creamy chicken-potato-bacon casserole.