MOM’S ROAST CHICKEN
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It’s simple, but incredible. —James Schend, Editor, Food, Experiential & Video
Prep: 15 min. + chilling
Bake: 35 minutes + standing Makes: 6 servings
1 broiler/fryer chicken (4 to 5 lbs.) 2 tsp. kosher salt 1 tsp. coarsely ground pepper 2 tsp. olive oil
Minced fresh thyme or rosemary, optional
1. Rub outside of chicken with salt and pepper. Transfer chicken to a rack in a rimmed baking sheet. Refrigerate chicken, uncovered, overnight.
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.
3. Place chicken on a work surface, neck side down.
Cut through skin where legs connect to the body. Press thighs down so joints pop and legs lie flat.
4. Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush chicken with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° and breast reads 165°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Per serving: 405 cal., 24g fat (6g sat. fat), 98mg chol., 760mg sod., 0 carb.
(0 sugars, 0 fiber), 44g pro.
“Roasting chicken is one of those aromas that instantly transport me back to grade school. When the weather would start getting cold, I could count on my mom roasting chicken. It will always be one of my favorites.”
—JAMES SCHEND