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| High-Heat Roasted Chicken
American
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| The skin of this chicken is so crispy, and the meat so succulent, it needs little adornment other than salt and pepper. You can brine it first if you wish, taking care to let the chicken air dry for an hour or so before cooking. As with most foods, the better the quality of the ingredients, the better the results. Use a good, naturally raised, minimally processed chicken if you can get one. |
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| Ingredients |
1 chicken, about 4 pounds
Salt and freshly ground black pepper
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Steps
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| 1 | Preheat oven to 425°F. If you have convection capability, use it for the first 30 minutes, also at 425°F. |
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2 | Using paper towels or clean kitchen towels, dry the chicken thoroughly, including inside the body cavity. |
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3 | Sprinkle chicken all over, including back and sides, with salt and pepper. |
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4 | Place on rack in roasting pan. If you don't have a rack, put your pan in the oven as it is preheating - the hot pan will help crisp up the back. |
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5 | Place roasting pan in center of oven and roast for 15 minutes, then rotate 180°, and roast for 15 minutes more. |
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6 | Change oven to conventional cooking, if you have been using convection. Leave at 425°F (see note regarding birds larger than 4 pounds). Rotate chicken 180°, and roast for 15 minutes more, then repeat. Chicken has now cooked for the total of 1 hour. |
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7 | 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 to use for other cooking - for instances, small potatoes and onions roasted in the juices are to die for!). |
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| Yield
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original recipe: 4 servings
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| Notes
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Notes:
If your chicken is much larger than 4 lbs, roast as directed above for the first 30 minutes, then reduce temperature to 400°. For every pound over 4 pounds, add 10 minutes to the initial 1 hour (example: a 5 pound chicken will take 70 minutes).
If you wish to brine the chicken, instructions are included in the video about this chicken.
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