Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic

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| Course Type: Main Courses

(1 review)

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Certainly the most Instagram-worthy chicken I've ever made; this was a pretty dish. And darn easy to boot.

Instead of tenting the bird, I just put the lid on my cast iron; I think that was a bad choice because the skin, while well browned, wasn't particularly crisp.

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