Imported from the web
Roast Chicken
A simple cast-iron skillet roast chicken built around high-heat roasting technique. The result is crisp, salty skin with moist white meat and juicy dark meat.
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Ingredients
- 4 lb whole chicken (Source specifies 3 to 4 pounds; trim excess fat.)
- 3 tbsp extra-virgin olive oil
- salt and freshly ground black pepper (Sprinkle generously; amount is not specified.)
Steps
- 1
Place a cast-iron skillet on a low rack in the oven. Heat the oven to 500°F.
- 2
Rub the chicken all over with the olive oil.
- 3
Sprinkle the chicken generously with the salt and freshly ground black pepper.
- 4
When the oven and skillet are hot, carefully place the chicken in the skillet, breast side up.
- 5
Roast for 15 minutes.
- 6
Reduce the oven temperature to 350°F and continue roasting until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155°F to 165°F. The remaining roasting time will vary with the chicken's size.
- 7
Tip the pan so the juices flow from the chicken's cavity into the pan.
- 8
Transfer the chicken to a platter and let it rest for at least 5 minutes.
- 9
Carve and serve.
Notes
Use a cast-iron skillet large enough to hold the whole chicken. Total cooking time varies with the size of the bird; cook to the stated thigh temperature rather than relying only on the clock. The source's nutrition information is an estimate and varies by chicken size and preparation.
Nutrition per serving
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