How To Butterfly A Whole Chicken

• 3 to 4 lb chicken – butterflied
• rub with a little olive oil on skin
• salt and pepper, both sides

Preheat oven to 450 degrees.
Prepare chicken (click on for video how to butterfly a whole chicken)
Place in LARGE cast iron skillet, breast side up.
(Tuck wings underneath to keep them from burning up.)
Roast for about 45 minutes. Remove and let stand for 5 minutes.
Chicken is done when the juices run clear when pierced with a small knife tip.
*You can use a meat thermometer to test for doneness; should read 165 degrees.

You can add any variety of seasonings you want, along with herbed butter rubbed under the skin on the breast. You can also surround the chicken with potatoes or other veggies.

You can also make a gravy with the pan drippings.  Just remove cast iron skillet, let chicken rest for 5 minutes, remove chicken from skillet, and set skillet on the stove top over medium-high heat.  Pour in chicken broth (or white wine) to deglaze the skillet (which is just a fancy way of saying to get the brown bits up.)  Stir constantly until all the brown bits loosen and the mixture is bubbling.  If you wish to thicken the gravy, whisk in a little flour or cornstarch. (If you add cornstarch, be sure to dissolve it first a a little cold water before adding it to the gravy.)

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