3 lb whole chicken
Salt, to taste
Pepper, to taste
1 tablespoon good olive oil
1 tablespoon unsalted butter
3-4 cloves garlic, smashed skin intact
5-6 sprigs thyme
Partially debone the chicken halves. Remove the backbone, wing tip and thighbone.
Rinse the chicken and dry really well then lay it on a plate with a paper towel. To further dry the chicken, refrigerate uncovered for an hour.
Remove the chicken and season liberally on both sides.
Heat a large cast iron or non-stick skillet on medium heat.
Add the olive oil and place the chicken skin-side down.
Cook for one minute and add the butter, thyme and garlic to the skillet and scatter.
Wrap a smaller skillet with foil and place on top of the chicken. Set a large brick or something equally heavy in the smaller skillet to weigh down.
Cook the chicken for a few minutes, then check the skin. Make sure it’s cooking evenly and that the heat is not too hot. You may have to rotate it.
Continue to cook for about 20-25 minutes or until the skin is golden and crisp and the chicken is almost cooked through.
Remove the brick and top skillet and turn the chicken over.
Cook the bird uncovered for about seven to eight minutes then remove to a holding tray.
Let it rest, covered for at least ten minutes then cut and serve.
Watch Double Your Dish
Mondays at 8:30 pm ET on CTV Life Channel
Follow Rodney Bowers:
Goom Bay chicken
By Raquel Fox
By Michael Bonacini
Braised chicken with spring peas and onions
By Rodney Bowers
Chicken with savoury mustard pan sauce
By Annabelle Waugh
Herbed mushroom and camembert skillet
By Mary Berg
Creamy coriander chicken
By Andrea Buckett