Hi everyone!

In case you missed Lidia on Bravo’s Top Chef, we’ve got the link here for you to watch! Lidia appeared on Season 5 - Episode 12, and the name of the episode was “The Last Supper.” The idea was to choose a dish that you would want to have as your last supper- the ultimate dinner! Lidia was paired with contestant Fabio Viviani, and her choice was a simple, delicious roasted chicken. Watch the clip to see who won! The other celebrity judges that appeared during that episode were the legendary Jacques Pepin, Wylie Dufresne of WD-50, President of The James Beard Foundation, Susan Ungaro, and of course, what would Top Chef be without Tom Colicchio, Padma Lakshmi, and its newest judge, Toby Young?

For those of you who would like to make your own roasted chicken at home, here’s one of Lidia’s versions.

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Griddle-Crisped Spring Chicken

Galletto alla Piastra

Makes 6 servings

6 spring chickens (about 3/4 pound each)
Coarse sea salt and freshly ground black pepper
3/4 cup extra virgin olive oil
6 garlic cloves, crushed
Leaves from 6 sprigs fresh rosemary or 10 fresh sage leaves
With poultry shears, cut along both sides of the back-bone of each chicken to remove it. Lay the chicken out flat, skin side down. With a small, sharp knife, make an incision along both sides of the breastbone, then use your fingers to pry the keel-shaped breastbone out. With the knife, cut away the small rib bones and the wishbone, which runs along the front and thickest part of the breastbone.

Pat the chickens dry with paper towels and season them generously with coarse salt and pepper. In a large bowl, combine the olive oil, garlic cloves, and rosemary. Turn the chickens gently in this marinade until coated. Cover with plastic wrap, then refrigerate, turning the chickens once or twice in the marinade, for at least 8 hours, or overnight.

Heat the griddle over medium-high heat until a drop of water evaporates almost immediately on contact, or place one or more heavy stovetop griddles or large cast-iron skillets over medium-high heat. Place the chickens on the griddle or skillet, skin side down, and weight them down with a clean skillet or bricks wrapped in aluminum foil. The weights should be applied so they press the greatest amount of skin down in contact with the cooking surface as possible. Cook until the skin is deep golden brown and crispy, about 7 to 10 minutes. Resist the temptation to peek at the skin for at least 3 or 4 minutes. Turn the chickens over, gently releasing the skin with a metal spatula if it sticks in places. Weight the chickens again and continue cooking until the other side is deep golden brown and crispy and the chicken is cooked through, with no trace of pink, about 7 minutes. The chicken should be crispy but still juicy. Serve immediately.