Taste of Home
Mom’s Roast Chicken
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + standing
YIELD: 6 servings.
This is the best way to cook a whole chicken. It roasts up super juicy with crisp, golden skin. This chicken is simply seasoned, but packs in so much flavor. —
James Schend,
Dairy Freed
Ingredients
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1 broiler/fryer chicken (4 to 5 pounds)
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2 teaspoons kosher salt
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1 teaspoon coarsely ground pepper
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2 teaspoons olive oil
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Optional: Minced fresh thyme or rosemary
Directions
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1.
Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight.
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2.
Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
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3.
Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
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4.
Carefully place chicken, breast side up, in hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Nutrition Facts
5 ounces cooked chicken: 405 calories, 24g fat (6g saturated fat), 139mg cholesterol, 760mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 44g protein.
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