Cast Iron Chicken with Lemon and Thyme

What heat was made for.

This is the dish I make when I want to remember why I cook. Nothing hidden, nothing clever. Just heat and time doing what they do.

Cast Iron Chicken with Lemon and Thyme

One hour. Mostly patience.

  • Whole chicken, spatchcocked
  • Two lemons, halved
  • Thyme, a handful
  • Butter, four tablespoons
  • One head garlic, halved crosswise
  • Flaky salt
  • Black pepper
  1. Pat the bird dry.
  2. Season generously on all sides.
  3. Cast iron over high heat.
  4. Skin down. Press flat. Do not move.
  5. When the skin releases, flip once.
  6. Scatter lemons and garlic around.
  7. Roast at 425 until the thigh reads 165.
  8. Rest ten minutes before carving.

The skin tells you everything.