Chicken Under a Skillet


  • 1 teaspoon freshly ground pepper
  • 1 ½ teaspoons herbes de Provence
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh rosemary leaves
  • ¼ cup extra virgin olive oil
  • + 3 more ingredients
    • 1 cup loosely packed fresh flat-leaf parsley leaves
    • 3 garlic cloves, peeled and quartered
    • 1 (3- to 4-lb.) whole chicken

1. Remove and discard giblets and neck from chicken. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken...

View full recipe at SpringPad


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