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from Bao's cookbook

Splayed Roast Chicken (NY Times May 2012)




  • 4 to 4.5 pound whole chicken, patted dry
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, quartered
  • 1 tablespoon extra virgin olive oil
  • Preparation:
    1. 1. Rub the chicken inside and out with salt and pepper. If you’ve got time, do this 2 to 3 hours ahead and refrigerate the bird uncovered. Otherwise, let it rest uncovered at room temperature while the oven heats.
    2. 2. Place a large cast-iron or other heavy skillet in the oven and heat to 500 degrees for 45 minutes. If you salted the chicken in advance, take it out of the fridge so it can warm to room temperature.
    3. 3. Transfer the chicken to a cutting board. Using a sharp knife, cut the skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Place 2 lemon wedges inside the chicken.
    4. 4. Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan. Drizzle the bird with the oil. Roast for a total cooking time of 40 to 50 minutes (internal temperature 165).
    5. 5. Remove from oven and let rest for 5 minutes. Make sauce with oil dripping from chicken.

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    modified: 2016.01.17 | created: 2012.05.10

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