SERVES 4
We prefer to use a 3½- to 4-pound chicken for this recipe; however this method can be used to cook a larger chicken. If roasting a larger bird, increase the cooking time in step 2 to 35 to 40 minutes. If you choose to serve the chicken with one of the pan sauces that follow, don’t wash the skillet after removing the chicken. Prepare the pan sauce while resting the chicken.
1 |
tablespoon kosher salt |
½ |
teaspoon ground black pepper |
1 |
(3½- to 4-pound) whole chicken, giblets removed and discarded |
1 |
tablespoon olive oil |
1 |
recipe pan sauce (optional; recipes follow) |
1. Adjust an oven rack to the middle position, place a 12-inch ovensafe skillet on the rack, and heat the oven to 450 degrees. Combine the salt and pepper in a bowl. Pat the chicken dry with paper towels and rub the entire surface with the oil. Sprinkle evenly all over with the salt mixture and rub in the mixture with your hands to coat evenly. Tie the legs together with twine and tuck the wing tips behind the back.
2. Transfer the chicken, breast side up, to the preheated skillet in the oven. Roast the chicken until the thickest part of the breasts registers 120 degrees and the thickest part of the thighs registers 135 degrees on an instant-read thermometer, 25 to 35 minutes. Turn off the oven and leave the chicken in the oven until the breasts register 160 degrees and the thighs register 175 degrees, 25 to 35 minutes.
3. Transfer the chicken to a carving board and rest, uncovered, for 20 minutes. Carve and serve with pan sauce.