Directions 12 steps | 85 Minutes
Prepare the chicken. Pat the chicken dry with paper towels.
Flip the chicken, breast side down. Using poultry shears, cut out the backbone of the chicken.
Flip the chicken over and press down firmly on the chicken breast to flatten. You should hear a cracking or popping sound. Place the chicken on a plate and refrigerate, uncovered for at least 30 minutes.
In a small bowl, combine three tablespoons of olive oil with the garlic, Parmesan cheese, oregano, parsley, chives and thyme. Set aside.
Remove the chicken from the refrigerator and season with salt and pepper.
In a 12-inch cast-iron skillet, heat the remaining tablespoon of olive oil over medium-high heat.
Once the oil is hot, place the chicken, breast side down, into the skillet. Reduce the heat to medium.
Place two aluminum foil wrapped bricks on top of the chicken or place a piece of foil over the chicken and place your dutch oven, heavy pot or a second cast-iron skillet on top. Let the chicken cook for 20-25 minutes or until the chicken skin is golden brown. Do not move the chicken while cooking as it might tear the skin. (See notes.)
Preheat the oven to 450°F. Using a pair of tongs, flip the chicken over with the breast side facing up. Transfer the skillet into the oven.
Bake the chicken for 10 minutes, remove the chicken and slather the chicken with the reserved herb mixture. Bake another 10 minutes, or until the temperature reaches at least 160°F in the breast and 175°F in the thigh.
Remove the chicken to a cutting board and let rest for 10 minutes before slicing.
Carve the chicken and serve warm with a side salad or roasted vegetables. Enjoy!
- Be careful not to burn the chicken skin. Think of the process as rendering the fat rather than crisping up and cooking the chicken. If it seems like the fire is too strong, reduce the heat to medium-low.