Prep time10 minutes
Cook Time1 hour 40 minutes
Equipment: The Ultimate Skillet
1 2½-3 pound chicken, spine removed and spatchcocked
4 tablespoons butter, softened
1 tablespoon oil packed Calabrian chilis
2 anchovies, minced
2 garlic cloves, grated
1 tablespoon oregano, minced
¼ teaspoon kosher salt
¼ teaspoon pepper
Preheat the oven to 375℉ (190℃). Add butter, Calabrian chilis, anchovies, garlic, oregano, salt and pepper to a small bowl. Mix until combined and set aside.
Place chicken in a cast iron skillet. Pat chicken skin dry with a paper towel. Season chicken all over with salt and pepper. Using your hand or a spoon smear chili butter all over the chicken making sure to get it into every nook and cranny.
Roast chicken until cooked through and skin is golden, about 1 hour to 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 160℉. Halfway through cooking, baste the chicken with the juices that have accumulated in the skillet with a spoon.
Remove chicken from oven and let rest 10-15 minutes before carving.