Name: Herb-Rubbed Cast-Iron Chicken
Yield: 4 servings
Ingredients: 1 cup parsley leaves with tender stems; 1 Tbsp. rosemary leaves; 1 Tbsp. oregano leaves; 2 garlic cloves, smashed; ¼ cup extra-virgin olive oil; 1 3½–4-lb. chicken, split in half through breastbone, backbone and wing tips removed; Kosher salt, freshly ground pepper; 2 Tbsp. vegetable oil; 1 Tbsp. fresh lemon juice

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Elizabeth Cecil

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness. Pair that with rotating the cast-iron skillet around the burner for even browning as it cooks, and you've got yourself the crackliest, juiciest half chicken imaginable. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.

Herb-Rubbed Cast-Iron Chicken with Pan Sauce

Recipe notes