Ingredients

The following ingredients have 2 Servings
  • 1 chicken
  • about 3 1/2 pounds
  • Kosher salt and pepper
  • 4 cloves garlic
  • pasted or grated
  • 4 sprigs rosemary
  • chopped
  • 2 lemons
  • zested then cut in half
  • 2 teaspoons coarse black pepper
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1/2 cup or so white wine
  • Olive oil
  • for drizzling
  • 1 14-ounce can of cannellini beans
  • drained and rinsed
  • 1 small onion
  • chopped
  • 1 head escarole
  • washed and chopped

Instruction

  • Using poultry shears, cut along either side of the chicken’s backbone and completely remove
  • Open it up, turn it over and press down on breastbone to crack and flatten
  • This is called spatchcocking a chicken
  • Season the chicken on each side liberally with salt and store uncovered in shallow dish on the bottom shelf of your refrigerator overnight
  • Preheat oven to 475°F
  • Wrap a brick with foil
  • Loosen skin from the back of the chicken under breasts and thighs/legs
  • Make a paste of garlic, salt, 1 teaspoon pepper, chopped rosemary, lemon zest and EVOO
  • Using your fingers, spread the mixture under skin
  • Heat a large, cast-iron skillet over medium-high heat
  • Coat chicken skin with olive oil and place the chicken, skin-side down in the pan and top with the foil-wrapped brick
  • Cook 3 minutes then transfer skillet to oven and roast for 15 minutes
  • Remove brick and turn bird, add halved lemons to pan and a big splash of white wine
  • Roast 10 minutes more then remove chicken to a cutting board to rest
  • Carve chicken and douse with the juice of the caramelized lemon halves
  • For the escarole, add a drizzle or two of olive oil in a skillet and sauté the beans and onions until tender-crisp; wilt in escarole
  • Season with salt and pepper, and douse with caramelized lemon juice from the chicken
  • Serve chicken with escarole and beans alongside