Roast chicken is a simple dish for the most part in terms of flavor. When done just the right way, the rich juicy flavor of the chicken need very little else in adornment. The usual way of preparing and roasting the chicken is anything but simple. Recipes often call for complicated trussing techniques and rotating the bird multiple times during the course of cooking. The most time-consuming part is salting or brining the bird, a step that ensures juiciness and well-seasoned meat. Now with this recipe there is finally a way to have a perfectly roasted chicken on the table in under an hour.
Finally you can ditch that V-rack and flipping the bird (hehehe I said flipping the bird) lol I mean flipping the chicken by using a preheated skillet, preheating the pan and placing the chicken breast side up gave the thighs a jump-start on cooking. Starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking slowed the evaporation of juices, ensuring most, tender meat.
By the way if you don’t already have a meat thermometer what are you waiting for? You will need one for this recipe. I will recommend a good one at the bottom of this post and if you need any other supplies please check out my store. I have recommended the supplies I use in my kitchen for you.
This recipe is for a 3 1/2 to 4 pound chicken. If roasting a larger bird, increase the time the oven is in step 2 to 35 to 40 minutes.
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1 – 3 1/2 to 4 pound whole chicken, giblets discarded
- 1 tablespoon olive oil
- Adjust oven rack to middle position, place 12-inch oven safe skillet on rack, and heat oven to 450 degrees.
- Combine salt and pepper in bowl. Pat chicken dry with paper towels.
- Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly.
- Tie legs together with twine and tuck wing tips behind back.
- Transfer chicken, breast side up, to preheated skillet in oven.
- Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes.
- Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
- Transfer chicken to cutting board, and let rest for 20 minutes.
- While chicken rests prepare gravy with pan juices (if using).
- Carve chicken and serve.
- Turning the oven up to 450 degrees, instead of roasting at a more typical 350 to 375 degrees, ensures nicely browned, well rendered skin.
- Swapping a roasting pan for a skillet allows the juices to pull deeper in its smaller surface area, so less evaporates and more is left for pan sauce.
- Placing the bird breast side up onto the preheated skillet, sears the thighs, gives them a head start so they cook at the same rate of the delicate breast meat.
- Turning off the oven when the meat is halfway done allows the chicken to finish cooking very gently (it will rise 40 degrees) and not dry out.
source – adapted from americantestkitchen.com thank you.