Ingredients

• 1 whole chicken, spatchcocked
• 3 cloves garlic, minced
• 2 sprigs rosemary, chopped
• 2 tbsp (30 ml) olive oil
• Salt and pepper

Steps

1. Rub chicken with garlic, rosemary, olive oil, salt, and pepper.
2. Heat a large skillet over medium heat; place chicken skin-side down, weight with a foil-wrapped brick or heavy pan, and cook 15 minutes.
3. Flip and cook about 20 minutes more until internal temp reaches 165°F (74°C).

Pairings

• Wine: Chardonnay (oak-aged) – buttery notes with roasted chicken; White Rhône Blend – herbal & round
• Beer: Belgian Saison – peppery & herbal; Pale Ale – bright bitterness to cut fat