- Main
- Chicken
- Italian
- Stovetop
- Oven
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1
whole chicken (3 1/2–4 lb), spatchcocked (backbone removed, flattened)
- 1/4 cup
extra-virgin olive oil
- 5 cloves
garlic, smashed and peeled
- 2 tbsp
fresh sage leaves, roughly chopped
- 1 tsp
red pepper flakes
- 1
lemon, zested, then cut into wedges
- 2 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 6 sprigs
fresh sage, whole, for the pan (optional)
- Dairy-free
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Pat the chicken dry all over with paper towels. If it isn't already spatchcocked, set it breast-side down, cut out the backbone with kitchen shears, flip it over and press hard on the breastbone with the heel of your hand until the bird lies flat.
10 min
- 1 whole chicken (3 1/2–4 lb)
- Step 2
In a small bowl, stir together the olive oil, smashed garlic, chopped sage, red pepper flakes and lemon zest. Rub the chicken all over with the salt and pepper, then with the marinade, working some under the skin of the breasts and thighs.
5 min
- 1 whole chicken (3 1/2–4 lb)
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic
- 2 tbsp fresh sage leaves
- 1 tsp red pepper flakes
- 1 lemon
- 2 tsp kosher salt
- 1/2 tsp black pepper
- Step 3
Let the chicken sit at room temperature to marinate, skin side up. (For deeper flavor, marinate in the fridge up to overnight, then let it sit out 30 minutes before cooking.)
30 min, hands-off
- Step 4
Heat the oven to 425°F. Wrap a clean brick in a double layer of foil, or set out a second heavy skillet to use as a weight.
425°F
- Step 5
Scrape the garlic cloves and most of the chopped sage off the chicken into a small bowl and set aside, so they don't burn. Pat the skin dry once more.
2 min
- Step 6
Set a large cast-iron skillet over medium-high heat for 3 minutes until hot. Lay the chicken in skin-side down, scatter the sage sprigs around it, and set the foil-wrapped brick or second pan on top to press it flat. Sear until the skin is deep golden and crisp, 12 to 14 minutes; lift a corner to check and lower the heat if it's browning fast.
14 min
- 1 whole chicken (3 1/2–4 lb)
- 6 sprigs fresh sage
- Step 7
Remove the weight. Scatter the reserved garlic and sage into the pan, then transfer the skillet to the oven, chicken still skin-side down, and roast 20 to 25 minutes, until a thermometer in the thickest part of the thigh reads 170°F (breast 160°F).
25 min, hands-off · 425°F
- Step 8
Move the chicken to a board, skin-side up, and rest 10 minutes. Cut into 8 pieces, spoon the pan juices and softened garlic over the top, and serve with the lemon wedges for squeezing.
10 min, hands-off
- 1 lemon
- Step 9
Season with salt to taste before serving.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026