Cast-Iron Roasted Chicken

Ingredients

• 1 (4-pound) whole chicken
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1/2 tablespoon dried thyme
• 1/2 tablespoon ground black pepper

Directions

1. 1. Preheat the oven to 425 degrees. Place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
2. 2. In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken.
3. 3. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up.
4. 4. Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees.
5. 5. Serve immediately or let cool and refrigerate.