Castiron Crisp Roast Butterflied Chicken

Finish

1. 2Spatchcock chicken by removing backbone, breaking keel bone, tucking wings, and turning legs in1 Chichen
2. 3Season bottom with salt and pepper, flip, pat dry, rub skin side 1 tbsp olive oil, then season with salt and pepper1 Chichen·1 tbsp Olive oil
3. 4Remove cast iron, reduce to 450°F, place chicken skin-side down on cast-iron, back into oven for 30 minutes1 Chichen
4. 5Remove chicken from oven, flip bird to skin side up, brush chicken with oil mixture, return to oven for 10 minutes until breasts are at 165° and thighs reach 175°1 Chichen·1 tsp Fresh rosemary·1 clove Garlic·1 tbsp Olive oil
5. 6Remove to cutting board, let rest 15 minutes uncovered to maintain crispy skin1 Chichen