Greg DuPree
Hands-On Time
15 Mins
Total Time
1 Hour 5 Mins

It may sound and look fancy, but the technique in this recipe guarantees you a golden, crispy chicken every time. Forget searing an unwieldy whole bird in a giant pot on the stove. Instead, butterfly your chicken (remove the backbone and open it like a book), place it breast-side down in a cast-iron skillet, and then weigh it down with another skillet. The second skillet makes sure the skin comes in maximum contact with the cast iron. After being quickly seared on the stove, the chicken is roasted in the oven with a medley of red onion, sweet potato, Portobello mushrooms, and oregano.

How to Make It

Step 1

Preheat oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty 
 kitchen shears, cut down both sides 
of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1 
tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt. Heat 1 tablespoon 
of the oil in a 12-inch cast-iron skillet 
over medium-high. Place the chicken breast-side down in the skillet and
 top with a smaller heavy skillet. Cook until the skin is golden brown, about 
5 minutes. Remove the smaller skillet. Transfer the chicken to a plate.

Step 2

Toss together the onion, sweet potato, mushrooms, garlic, and the remaining 
oil and salt. Arrange the vegetables in 
a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes. Serve sprinkled with the oregano.

You May Like

Ratings & Reviews