No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
Recipe information
Yield
4 servings
Ingredients
1
1
Preparation
Step 1
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Step 2
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Step 3
Transfer chicken to a cutting board and carve legs off, followed by breasts.
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Reviews (4)
Back to TopMeh. So-so roast chicken recipe, nothing new here. On the other hand, I'm sort of tired of all the "new here" roast chicken recipes that attempt to tweak the classic, too. I mean, it's a roast chicken; how much innovation do you need? If one of the side dishes works in the same cast iron skillet, great; otherwise, you've probably got a few other pans, and you can time the vegetables in the oven according to the heat you're using for the bird. Not rocket science, and not Beef Wellington.
Larry S.
Ocean Shores, WA
6/30/2021