Half Split Chicken



1. Preheat the oven to 180 degrees.

2. Combine and stir the rosemary, lemon zest, lemon juice, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl.

3. Rub combined paste all over the chicken and let marinate at room temperature for 1 hour.

4. Lightly coat a large cast iron skillet or pan with olive oil and heat over medium-high heat. Then oil the bottom of a second cast iron skillet, of equal or smaller size.

5. Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.

6. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.


4 teaspoons fresh rosemary leaves, finely chopped
fresh lemon zest (from 1 lemon)
1 teaspoon lemon juice
3 garlic cloves, minced
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon cayenne pepper
1 -2 tablespoon Dijon mustard
kosher salt & freshly ground black pepper
1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved

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