Recipe: Flat Roast Chicken with Lemon-Garlic Sauce

FLAT ROAST CHICKEN

1 (3 to 4 pound) whole chicken, backbone removed
Coarse salt and freshly ground black pepper
1/4 cup olive oil, divided use
2 tablespoons unsalted butter, divided use
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, smashed and peeled

Preheat the oven to 400 degrees F.

Using kitchen shears, cut along both sides of the backbone to remove. Reserve it for broth. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Pat it dry with paper towel. Salt and pepper generously on both sides.

Heat a large ovenproof (such as cast iron) skillet on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down. Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven.

The chicken is done when it is golden brown and cooked through, 40 to 45 minutes. An instant-read thermometer inserted in the thickest part, not touching bone, should read 165 degrees F. Remove the chicken to a cutting board to rest for 10 minutes.

TO MAKE THE PAN SAUCE:
Add 1 tablespoon of the lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around.

TO MAKE THE FRESH LEMON SAUCE:
Meanwhile, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red pepper flakes, garlic, and a pinch of salt.

TO SERVE:
Cut the chicken into pieces, drizzle with the fresh lemon sauce and pan sauce, and serve immediately.

Makes 6 servings
Adapted from source: Mad Hungry Feeding Men and Boys: Recipes, Strategies and Survival Techniques by Lucinda Scala Quinn