Best Simplest Roast Chicken Recipes
SIMPLEST ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLEST ROAST CHICKEN (BY BARBARA KAFKA)
Steps:
- Place rack on second level from bottom of oven Heat oven to 500 degrees remove fat from the tail and crop end of the chicken Freeze neck and giblets for stock. Stuff the cavity with the lemon, garlic, & butter, if using Season the cavity and skin with salt & pepper. Place the chicken in a 12x8x1 1/2-inch roasting pan with breast side up. Put in the oven legs first and roast 50-60 minutes or until juices run clear. After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking. Remove chicken to platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the end. As you lift the chicken, carefully tilt over the roasting pan so that all the juices run into the pan. Optional: make a light sauce or gravy with the drippings.
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