Herb Broiled Chicken Recipe
This broiled chicken recipe is prepared using a smaller bird, which is usually around 2 to 3 pounds. Splitting it open helps it cook quickly.
- Serves: 4 persons
- 2(2½-3 lb.) broiler chickens, halved or spatchcocked
- 2tablespoons melted butter
- 1tablespoon chopped fresh tarragon
- 1tablespoon chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
Step 1Preheat the broiler.
Step 2Brush the inside and outside of the chicken halves with the melted butter. Rub the inside and outside of the chicken halves with the fresh herbs, then season to taste with the kosher salt and black pepper.
Step 3Place the chicken halves under the broiler, skin-side down, about 8 inches away from the heat source. (In other words, since the chicken is under the broiler, the skin should be facing away from the heat.) Broil for 30 minutes or until the chickens are nicely browned. They should be halfway cooked at this point.
Step 4Turn over and broil for another 20 minutes or until the skin is nicely browned but not burnt, and the chickens are completely cooked through.
Step 5Remove from heat, cover with foil and let the chicken rest for 5 to 10 minutes before serving.