Engagement Chicken

Ingredients

• 1 Whole Chicken (about 3-4 lbs, spatchcocked, skin on)
• 1 tablespoon Fresh Rosemary (packed leaves)
• 1/4 cup Fresh Parsley (packed leaves)
• 1 tablespoon Fresh Thyme (leaves only)
• 1 tablespoon Fresh Tarragon (leaves only)
• 1 teaspoon Kosher Salt (plus pinch for herb paste)
• 1/2 teaspoon Freshly Ground Black Pepper (freshly cracked)
• 2 tablespoons Extra Virgin Olive Oil (for herb paste and pan)
• 2 tablespoons Neutral Oil (vegetable or canola) (high smoke‑point for searing)
• 1 Large Onion (thickly sliced)
• 2 Lemons (quartered lengthwise)
• 1 Whole Garlic Head (cut in half widthwise, skins on)
• 1.5 cups Chicken Stock (homemade or store‑bought)
• 1/2 cup Dried Cherries (unsweetened)
• 2 tablespoons Unsalted Butter (cold, cubed)
• 1 tablespoon Additional Fresh Herbs for Garnish (optional, mixed leaves)

Instructions

1. Spatchcock the Chicken

   Using heavy‑duty kitchen shears, cut along both sides of the backbone and remove it. Make a shallow cut at the keelbone, pry it out, then flip the bird and tuck the wings under the breasts. Flatten the bird by pressing down on the breastbone.

   Time: PT5M

2. Prepare Herb Paste

   Finely mince rosemary, parsley, thyme, and tarragon. In a small bowl combine the herbs with 1 tsp kosher salt, a few twists of black pepper, and 2 Tbsp extra‑virgin olive oil to form a paste.

   Time: PT5M

3. Season Under the Skin

   Gently separate the skin from the meat over the breast area using your fingers. Rub the herb paste evenly under the skin, then season the exterior lightly with salt and pepper. Let the chicken rest at room temperature for at least 1 hour (or up to overnight in the fridge).

   Time: PT1H

4. Prep Aromatics

   Thinly slice the onion, quarter the lemons lengthwise, and cut the garlic head in half widthwise, keeping the skins on.

   Time: PT5M

5. Preheat Skillet and Add Oil

   Place the 14‑inch cast iron skillet over medium‑high heat. Add 2 Tbsp neutral oil and let it heat until it just begins to shimmer.

   Time: PT5M

6. Sear Chicken Skin‑Side

   Lay the chicken skin‑side down in the hot skillet. Press it with another pan or a heavy object to ensure full contact. Cook until the skin is deep golden and crisp, about 5 minutes.

   Time: PT5M

7. Add Onions, Garlic, and Lemons

   Add the sliced onion, garlic halves, and lemon quarters to the skillet around the chicken. Sauté briefly until the onions start to caramelize, about 5 minutes.

   Time: PT5M

8. Roast in the Oven

   Transfer the skillet (or move the chicken to a roasting pan) to a pre‑heated 400°F convection oven. Roast until the internal temperature reaches 165°F and the skin is fully crisp, roughly 30 minutes.

   Time: PT30M

   Temperature: 400°F

9. Remove Chicken and Keep Warm

   Take the chicken out of the oven and set aside on a cutting board, loosely covered with foil to stay warm.

   Time: PT5M

10. Make the Cherry‑Stock Sauce

    Return the skillet to medium heat. Add 1.5 cups chicken stock and ½ cup dried cherries, scraping up any browned bits. Reduce the liquid by about half, about 10 minutes.

    Time: PT10M

    Temperature: medium

11. Finish Sauce with Butter and Herbs

    Whisk in the cold butter cubes until the sauce is glossy and emulsified. Stir in any remaining fresh herbs from the paste for extra brightness.

    Time: PT5M

    Temperature: low

12. Re‑coat Chicken and Warm Through

    Place the chicken back into the skillet, spoon the sauce over it, and let it warm for another 5 minutes, ensuring the meat is fully coated and heated through.

    Time: PT5M

    Temperature: low

13. Plate and Garnish

    Carve the chicken into halves or quarters, arrange on a serving platter, drizzle with the cherry‑stock sauce, and garnish with extra fresh herbs, roasted lemon wedges, and caramelized onions.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

20g

Fat

38g

Fiber

3g