Cast-iron Rosemary Chicken Recipe

How to make it

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• Preheat oven to 450.
• Clean the chicken, pat dry with a paper towel
• Gently separate skin from meat, but don't detach it.
• In a small bowl, mix rosemary, garlic, olive oil, lemon juice, salt and pepper until it makes a paste
• Using your fingers, pull back the skin, spread rosemary paste on the chicken, and pull the skin back over the chicken.
• Brush chicken lightly with olive oil, salt and pepper
• Heat a cast iron skillet (preferably one with ridges) on high heat. Place chicken skin side down and sear, 3-4 minutes on each side. Be careful not to over pack the skillet, as the chicken needs room. If it's easier, split the chicken into two batches.
• Once chicken is seared on both sides, turn off heat, place all chicken back in cast iron skillet.
• Pour juice of 1 lemon on top, and roast for 10 minutes.
• Turn down oven to 350 degrees and add 1/2 cup chicken broth if the skillet looks dry. (Additionally you can substitute broth with water or a light beer).
• In a sautee pan, heat 1 T. olive oil
• Add wedges of onion and sautee on high heat so that one side of wedge gets slightly charred (2 min). Turn on to other flat side of wedge and do the same.
• Add onions to chicken.
• Continue to roast until chicken is fully cooked through and juices run clear (20-30 min).