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High Heat Roasted Chicken

American

Skin of this chicken is so crispy, and the meat so succulent, it needs little adornment other than salt and pepper. As with most foods, the better the quality of the ingredients, the better the results. Use a good, naturally raised, minimally processed chicken.
Ingredients
1 chicken, about 4 pounds
1 tablespoon kosher, or sea salt
Freshly ground black pepper, to taste
Steps
1 Preheat oven to 425°F. If you have convection capability, roast at 400°F.

2 Using paper towels or clean kitchen towels, dry the chicken thoroughly, including inside the body cavity.

3 Sprinkle salt and pepper all over chicken, including back and sides.

4 Place bird on rack in roasting pan. (If you don't have a rack, put your pan in the oven while oven preheats - the hot pan will help crisp up the back of the chicken.)

5 Place roasting pan in center of oven and roast for 30 minutes, then rotate pan 180°, and roast for 30 minutes more. 1 hour total.

6 Remove from oven and let rest for 5 minutes. Cut into serving pieces and dress with a bit of pan juices, if desired. Pan juices can be saved for other cooking - for instance, small potatoes and onions roasted in the juices are to die for!


Yield
servings  use metric
original recipe yield: 6 Servings
Notes NOTE If your chicken is larger than 4 pounds, roast as directed above for the first 30 minutes, then reduce temperature by 25°. For every pound over 4 pounds, add 10 minutes to the initial 1 hour cooking time. For example: a 5 pound chicken will take 70 minutes total cooking time. Bigger birds take longer to roast at a lower more penetrating temperature. Using a large cast iron pan in place of a roasting pan adds to the crispiness.

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