Make good use of your cast iron skillet with this simple chicken dinner.
Recipe by Kimme Hargrove
1 whole chicken, cut in half (purchase already halved, or ask your butcher cut a whole chicken in half)
1 tablespoon plus ½ cup olive oil
Salt, to taste
Pepper, to taste
5 fresh thyme sprigs
Whole, peeled cloves from 2 garlic bulbs
Heat oven to 375°F.
On the stovetop, heat a cast iron skillet over medium-high. Rub chicken with 1 tablespoon olive oil, and season liberally with salt and pepper. Cook chicken for 7-8 minutes on both sides until browned.
Pour remaining ½ cup olive oil over chicken, and sprinkle thyme sprigs and garlic cloves all around the meat.
Cover, and cook for 1-1½ hours until the center of the chicken reaches at least 165°F. Serve with all the juices and roasted garlic.