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INGREDIENTS
- 1 4 to 4 ½ pound roasting chicken
- Sea salt and pepper to taste
INSTRUCTIONS
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Preheat the oven to 400°.
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Remove the neck and giblets from the cavity and season the inside of the cavity well with salt and pepper.
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Truss the chicken and place in a 10” frying pan, cast iron skillet or cookie sheet tray lined with parchment paper.
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Generously season the outside of the chicken on all sides with salt and pepper.
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Place on the middle rack of the oven and cook at 400° for 60 minutes or until the thigh reaches an internal temperature of 162°.
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Remove the chicken from the pan and place it on a plate or cutting board for 5 to 10 minutes or rest before serving. During this time, the chicken will carry over to 165°+.
NOTES
How to Reheat: Place the chicken in a pan with ½ cup of water. Cover with foil and bake in the oven at 350° for 20-25 minutes or until hot.
Serve this chicken immediately after resting for 5 to 10 minutes.
Remember to remove the butcher’s twine from the chicken before serving.
How to Store: Place covered in the refrigerator for up to 4 days.
How to Freeze: Place covered in the freezer for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
If you are looking really boost the flavor, use the brine in my best-fried chicken recipe.
You can also customize this chicken by adding on a zesty rub like in my smoked bbq chicken recipe.
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