Lorraine Wallace's Stovetop Summer Chicken

Name: Lorraine Wallace's Stovetop Summer Chicken
Total time: 40 min
Yield: 4
Ingredients: One 3-pound chicken, backbone removed, butterflied; 6 tablespoons extra-virgin olive oil, plus additional to rub chicken; 3 garlic cloves, minced; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh thyme; Coarse salt and freshly ground black pepper

Roast chicken is one of those dishes that never fails to please—except maybe not in the dead of summer when turning on the oven means raising the temperature of your kitchen to uncomfortable heights. For those days we present Stovetop Summer Chicken from Lorraine Wallace's Mr. Sunday's Saturday Night Chicken. This stovetop roasting method keeps the temperature, well, temperate, and produces a chicken that's wonderfully juicy with loads of crisp skin.

Butterflying your bird cuts down on cooking time and gives you plenty of moist, roasty meat. Give this one a whirl and you might forgo oven roasting until the fall.

What Worked: This no-oven method not only keeps the kitchen cooler but makes for a bird with plenty of wonderfully crispy skin, and isn't that what all of us want from a chicken?

What Didn't: Beware the stove spatter factor.

Suggested Tweaks: Garlic, thyme, and rosemary are classic, but feel free to use your own combo of aromatics.

Lorraine Wallace's Stovetop Summer Chicken

Active 10 mins

Total 40 mins

Serves 4 servings

One 3-pound chicken, backbone removed, butterflied
6 tablespoons extra-virgin olive oil, plus additional to rub chicken
3 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground black pepper

Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels. Rub olive oil on the chicken to coat. Let stand for 15 minutes.
In a cast-iron skillet over medium heat, warm the 6 tablespoons of oil. Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes. Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.
Cook for 20 minutes more, basting occasionally with the oil and juices in the pan.
Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste. Cover with aluminum foil, let rest for 10 minutes, then carve and serve.

Nutrition Facts (per serving)
674	Calories
50g	Fat
2g	Carbs
53g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	674
% Daily Value*
Total Fat 50g	64%
Saturated Fat 11g	53%
Cholesterol 168mg	56%
Sodium 787mg	34%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 0g
Protein 53g
Vitamin C 3mg	16%
Calcium 46mg	4%
Iron 3mg	17%
Potassium 460mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)