Name: Quick Roast Chicken
Yield: Serves 4
Ingredients: 1 organic chicken (2½ to 3 pounds), butterflied and, if possible, breast bone and ribs removed; 1½ tablespoons kosher salt; A few tablespoons canola or grapeseed oil; A lemon wedge or two (optional)

Photo of a whole chicken in a cast iron skillet surrounded by lemon slices on a wooden cutting board with plates and...

Photo by Joseph De Leo, Food Styling by Lillian Chou.

This fast chicken goes from oven to table in under 30 minutes by taking advantage of a rarely, if ever, used part of the oven: the floor. The oven bottom acts as a diffuser and functions as a burner underneath the skillet, allowing the skin to continue to crisp while the ambient air temperature of the oven roasts the bird.

Recipe notes

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