High Heat Roasted Chicken


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.
1 chicken, about 4 pounds
1 tablespoon kosher or sea salt
1 teaspoon freshly ground black pepper, or to taste
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 the chicken, including back and sides.

4 Place bird on a rack that fits in a roasting pan. (Even better, put a cast-iron pan in the oven while oven preheats - the hot pan will help crisp up the back of the chicken.)

5 Place pan in the center of the oven and roast for 30 minutes, rotate pan front to back, 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!

servings  use metric
original recipe yield: 6 Servings
Notes NOTE If your chicken is larger than 4 pounds, roast as 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. To increase crispiness, use a large cast-iron pan in place of a roasting pan.

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