Name: Skillet-Roasted Butterflied Chicken
Total time: PLACEHOLDER
Ingredients: 1 (3½- to 4-pound) whole chicken , giblets discarded, brined if desired; Salt and pepper; 2 tablespoons extra-virgin olive oil

Why This Recipe Works

It takes just a few minutes (and a good pair of kitchen shears) to butterfly a chicken, allowing it to be easily browned in a skillet before roasting. Adding a weighted Dutch oven kept the whole chicken flat in the skillet so the skin picked up deep browning on the stovetop. With the skin well on its way to burnished perfection, we removed the weight, flipped the chicken skin side up, and transferred it to a hot oven where the meat cooked through quickly, preserving its crisp exterior. A brush of olive oil (or one of our bold flavor variations) allowed the skin to pick up even more color and flavor in the oven's dry heat.

Before You Begin

You will need a 12-inch ovensafe skillet and a Dutch oven for this recipe. The chicken may slightly overhang the skillet at first, but once browned it will shrink to fit. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 1.

Instructions

Adjust oven rack to lowest position and heat oven to 450 degrees. With chicken breast side down, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips behind back. Pat chicken dry with paper towels and season with salt and pepper.

Heat 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken, skin side down, and reduce heat to medium. Place Dutch oven loaded with 2 bricks or heavy cans on top of chicken and cook until evenly browned, about 8 minutes. After 5 minutes, chicken should be golden brown; if it is not, increase heat to medium-high and continue to cook until well browned.

Remove skillet from heat and remove Dutch oven and weights. Gently flip chicken skin side up. If more than 3 tablespoons fat have collected in skillet, remove chicken from skillet temporarily and drain excess fat from skillet. Brush chicken with remaining 1 tablespoon oil. Transfer skillet to oven and roast chicken until breast registers 160 degrees and thighs register 175 degrees, about 15 minutes. Transfer chicken to carving board and let rest for 20 minutes. Carve chicken and serve.