This chicken is split in half lengthwise through the breast and back, leaving fairly equal halves consisting of the same parts. Both halves consist of white and dark meat. If you cant get chicken halves whole chicken leg also works.
2 large chicken halves or whole chicken legs.
Kosher salt and freshly ground
black pepper, to taste
2 tbsp. canola oil
Kosher salt and freshly ground
black pepper, to taste
2 tbsp. canola oil
1 tbsp. olive oil
1/3 cup chicken broth or vegetable broth
1 tbsp. lemon juice
1/3 cup chicken broth or vegetable broth
1 tbsp. lemon juice
1 bag of spinach
A pat of butter
1 garlic clove
1. Season chicken generously with salt and pepper. Heat oil in a large skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place a heavy cast iron skillet, right side up, on top of chicken and gently place several food cans in it.
2. Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 16 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.
3. Add the chicken broth and lemon juice and cook until brown, about 4 more minutes. Remove chicken from pan into a plate.
4. While the pan is still hot add diced garlic for a minute or two, add a pat of butter then a bag spinach or kale. Cook for a minute, remove from heat. Serve chicken with spinach on the side.
