Roasted Halved Chicken With Garlic-Herb Paste - cooking recipe

Ingredients

4 teaspoons fresh rosemary leaves, finely chopped
fresh lemon zest (from 1 lemon)
1 teaspoon lemon juice
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1/2 teaspoon cayenne pepper
1 -2 tablespoon Dijon mustard
kosher salt & freshly ground black pepper
1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved

Preparation

Preheat the oven to 375 degrees F.
Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
Transfer to a serving platter and serve.