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Epicurious

Herb-Rubbed Cast-Iron Chicken with Pan Sauce

3.8

(1)

Roasted half chicken with panzanella salad and pan sauce on white speckled plate set on marble surface.
Photo by Elizabeth Cecil

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness. Pair that with rotating the cast-iron skillet around the burner for even browning as it cooks, and you've got yourself the crackliest, juiciest half chicken imaginable.

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