Recipe Detail

Category: Main Dishes

Recipe added by: Dave on January 21, 2021

Description

This is a fool-proof recipe for Weeknight Roast Chicken. It was adapted from a recipe from the folks at America's Test Kitchen and is the best way to cook chicken!

Prep Time:

Cooking Time:

Total Time:

Yield:

Ingredients:

1 1 teaspoon salt

2 ½ teaspoon freshly ground black pepper

3 1 3½- to 4-pound whole chicken, giblets discarded

4 1 tablespoon melted butter

Instructions:

1 Position your oven rack in the middle position, place a 12-inch oven-safe skillet on it, shut the oven door, and crank the heat up to 450°F.

2 Mix together the salt and pepper in a small bowl, and grab the melted butter.

3 Pat the chicken dry with paper towels. Pull off any extra fat around the open cavity, and trim away any extraneous skin.

4 Brush the entire surface of the bird with melted butter. If your chicken is still cold from sitting in the refrigerator, the butter may clump up a bit upon contact with the bird, but that's no biggie.

5 Sprinkle the salt and pepper mixture all over the surface and interior of the bird. Then, massage in the seasoning with your hands.

6 Tuck the chicken wings behind the back to keep them from burning in the oven, and tie the legs together with a piece of kitchen twine.

7 Place your bird breast-side up in the hot skillet in the oven. Remember that your skillet's hot, don't burn your hand.

8 Roast the chicken until the breast registers 120°F and thighs are 135°F about 25 to 35 minutes.

9 Immediately turn off the oven, leaving the chicken inside until the breast reaches 160°F and thighs are 175°F about 25 to 35 more minutes.

10 Remove the chicken from the pan and rest it for 20 minutes

Contributors Notes:

I tried this with poultry seasoning and I think it was better with just salt and pepper

Comments:

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Weeknight Roast Chicken