Family-Friendly Dishes
Lucinda Scala Quinn shares her easy-to-make recipes for roast chicken and cheesy corn snacks.
Flat Roast Chicken
Watch the Video
Family-Friendly Dishes
Lucinda Scala Quinn shares her easy-to-make recipes for roast chicken and cheesy...
We Also Love
![Lucinda Scala Quinn's "Mad Hungry"](/sites/files/marthastewart.com/images/content/pub/ms_living/2009Q4/mls2028_1209_porkchops_m.jpg "Lucinda Scala Quinn's "Mad Hungry"")
- Rate25
- Comments()
The Martha Stewart Show, October 2009
- Yield Serves 4 to 6
Add to Shopping List
Ingredients
- 1 whole (3- to 4-pound) chicken
- Coarse salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red-pepper flakes
- 2 cloves garlic, smashed and peeled
Directions
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
Chicken is chicken, right? I had split chicken breasts that needed to be cooked, so I tried them with this recipe and my family went wild for it. (I always trim off excess yellow fat showing.)
Next time it was leg quarters - NOT GOOD. There was too much liquified fat left in the skillet. The dish was incredibly greasy.
Wish Lucinda would tell us about how much "pan drippings" is enough, because not all chickens are the same in fat content
This is a GREAT staple chicken recipe at our house! and the leftovers are just as good as the first servings. Easier and tastier than an old fashioned roast chicken any day!
Wonderful
I can't find the written recipe any longer, just the video... can you please repost
My kids and I loved making this dish together. The only problem I found is that you did not add in your recipe for how long to put the chicken in the oven. I had to find a video to hear your instructions.
This chicken was so good and so easy! one of the best roasted chicken recipes I have ever had. Thanks so much Lucinda!!! fantastic!!!
Delicious! It was so easy. This is going to become my standard Monday night meal.
LOVE, LOVE, LOVE this show!! The recipes are so easy to follow and Lucinda makes it so easy that my kids can even do this. Thank you so much..
Thank you for this great show! Love the presentation, and the simple, easy, delicious recipes. klammy