Servings: 4-6 | Prep Time: 5 minutes | Total Time: 50-60 minutes
- 1 3-5 lb chicken, preferably organic or free-range
- Salt and pepper
- 1/3 cup olive oil
- 1 TBSP butter
- 2 large sprigs thyme (or not, if you don’t have them)
- 2 garlic cloves, peeled and smashed (you could use more)
- 1/4 cup white wine
- Preheat oven to 480F. Pat chicken with paper towels inside and out.
- Put chicken inside cast iron skillet big enough to hold it. Season inside and outside of chicken with salt and pepper. Drizzle a little oil inside chicken.
- Rub rest of oil all over outside of chicken. Salt chicken all over, rubbing into crevices. (Your hands will be exfoliated and feel good afterwards from all the olive oil and salt!)
- Put in oven. Don’t open door for at least 45 minutes, or 55 minutes for a 5 pound chicken. Chicken is cooked when you pierce the thickest part of the thigh with a knife, and the juices run clear. Totally clear. Don’t take it out if juices are pink.
- Remove chicken to a carving board and let it rest while you make the sauce.
- Put the skillet on the stove over medium high heat. Add butter to the pan, and once it melts add thyme and garlic. Cook for about a minute.
- Add wine and scrape all the brown bits with a wooden spoon. Let wine cook down for 1-2 minutes.
- Add 1 cup boiling water, stir well, and let the sauce cook down for about 5 minutes. Taste and add salt if needed.
Recipe Origin: Food52