Roasted Chicken


INGREDIENTS
Yield: 4 servings
1 whole chicken, 3 to 4 pounds, trimmed of excess
fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of
this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron
skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a
stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark
meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a
whole chicken, this recipe is a good enough reason to invest in one.

PREPARATION
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub
the chicken all over with the oil and sprinkle it generously with salt and pepper.


Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side
up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees.
Continue to roast until the bird is golden brown and an instant-read thermometer
inserted into the meaty part of the thigh reads 155 to 165 degrees.


Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the
chicken to a platter and let it rest for at least 5 minutes. Carve and serve.