| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
Ingredients
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Instructions
- To butterfly the chicken, take a pair of kitchen scissors and cut up on both sides of the backbone of the chicken to remove it.
- Clip the chicken wings off as well.
- Break the breastbone by pressing down the wings and flattening out the bird.
- Liberally salt and pepper both sides of the chicken and then cover with chimichurri or desired seasoning.
- Place chicken in a 9×13 baking dish, cover and refrigerate for at least 5 hours.
- Remove chicken from fridge about 15 minutes before roasting to get the chill off the meat. It will cook much more evenly when not so cold.
- Rub the bottom of a cast-iron skillet with ghee or olive oil. Place chicken skin side up in cast iron skillet and add some cherry tomatoes around and under the chicken.
- Preheat oven to 500 degrees.
- Roast chicken for 30 minutes or until an instant-read thermometer registers 165.
- Remove from oven and let rest for 10 minutes.