Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160Â° and the thigh to 170Â°-175Â°F in the same amount of time.
- Cold unsalted butter
- fresh lemon juice
- fresh thyme
- ground black pepper
- Low-sodium chicken broth
- nonpareil capers
- olive oil
- whole chicken
- Preheat the oven to 425Â°F. Rub the oil over the inside surface of an Anolon Vesta 12-Inch Enameled Cast Iron Skillet.
- Remove the backbone from the chicken: cut lengthwise along each side of the back bone with a sharp knife, discard and open the chicken like a book with the skin side facing down. Use the tip of your knife to score the cartilage that runs down the center, being careful not to cut through it, so that the chicken lies very flat. Season the chicken all over with the salt and pepper.
- Heat the oil in the skillet over medium heat. When the oil is hot but not smoking place the chicken skin side down in the skillet. Cook until the underside is browned and no longer sticks to the surface of the skillet, about 10 minutes. Carefully transfer the chicken to a plate, skin side up.
- Add 1 tablespoon of the butter, lemon juice, chicken broth and capers to the skillet
- Transfer the chicken to a platter. Whisk the remaining 3 tablespoons butter into the pan juices until melted. Spoon sauce over chicken and serve.