½of a whole chicken (see cutting instructions below)
1Optional - large yellow onioncut into eighths
pan juices left from chicken roasting
2tablespoonall purpose flour
1cupchicken broth or stock
2tablespoonheavy whipping cream
Cutting a Half Chicken
To cut your whole chicken in to 2 halves place the chicken breast side down. Find the backbone in the middle. Cut on either side and remove the backbone completely.You can either discard the backbone or save for stock and broth. Pro Tip: you may need to use a sharp knife AND kitchen scissors to get through some bones.
Now flip the chicken breast side up. With your hands press in the very center of the bird, breaking the breast bone. You will hear a pop or feel the chicken give (this is also called a "spatchcock chicken" at this point.Using a very sharp and large knife cut through the center, between the two breasts.
Now you should have two halves. We will cook one now. You can salt and pepper the other one, wrap it in plastic wrap then foil and pop in a freezer safe baggie and keep in the freezer for up to 3 months!
Preheat the oven to 400°.
Start with your cast iron over medium heat on the stove top. Add the ¼ cup oil and let it heat up.
Meanwhile season all sides of the chicken generously with kosher salt and black pepper.
Lay the chicken, skin side down, in the hot oil. Lay a piece of parchment or foil over the bird and then add a heavy cast iron pot or Dutch oven (or large/heavy cans) on top of the chicken to weigh it down. (This allows more of the chicken skin to come in contact with the pan and become nice and golden crispy!!!)Pro Tip: if your chicken is larger than the weight you are using, move the weight around a few times during the browning process. This will ensure all the parts get golden and crispy.Crisp the skin for about 8-10 minutes.
Now flip the bird over so it is skin side up in the pan. Optionally nestle the cut onion around the sides of the chicken. This will help prevent oil splatter in the oven.
Pop in the oven and bake for 35-40 minutes until it reaches 165° internal temp. in the center of the breast.If the skin is starting to look a little dark OR if the pan is spattering oil in your oven you can lay a foil "tent" over the chicken while it finishes roasting.Pro Tip: Chicken sizes can vary A LOT, so make sure you check the temp of your chicken. You do not want to eat raw chicken!!
Let your chicken rest out of the oven for minutes before cutting.
Roasted Chicken Pan Gravy
Remove the roasted chicken from the pan and set aside.
Place the cast iron skillet over medium heat on the stove top.
Sprinkle flour into the pan juices and whisk for 1 minutes.
Slowly whisk in the chicken broth.
Once it is thickened pour in the heavy cream and black pepper. Stir and taste for seasoning.
Serve on the side of the roasted chicken (and over potatoes if you have a side dish!!)