Roasted Halved Chicken With Garlic-Herb Paste Recipe

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Sunny Anderson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
631
FAT
157%
CHOL
86%
SOD
14%

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Ingredients for 4 servings

1/4 cup extra-virgin olive oil, plus extra for pans

Kosher salt and freshly ground black pepper

1 (3 to 4-pound) chicken, skin-on, backbone removed and halved

1 tablespoon Dijon mustard

Special equipment: 2 large cast iron skillets

1/2 teaspoon cayenne pepper

3 cloves garlic, minced

4 teaspoons chopped fresh rosemary leaves

1 lemon, zested

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