Preparation Time: 10 minutes
Cooking Time: 1 hour
Serving: 4
Ingredient
• 1 fryer chicken (5 pounds)
• 2 teaspoons kosher salt
• 1teaspoon coarsely ground pepper
• 2 teaspoons olive oil
• Minced fresh thyme or rosemary, optional
Direction:
1. Rub outside of the chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight.
2. Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Preheat 12-inch cast-iron skillet in the oven for 15 minutes.
3. Place chicken on a work surface, neck side down. Cut through the skin where legs connect to the body. Press thighs down so joints pop and legs lie flat.
4. Carefully place chicken into hot skillet; breast side up and press legs down. Brush with oil. Roast for 40 minutes. Remove chicken from oven; let stand 10 minutes. Top with herbs before serving.
Nutrition
24g fat
405 calories
44g protein.
