ROAST CHICKEN

Another very easy recipe to prepare!

Dec 12, 2011

Start with a 3 1/2 to 5 lb chicken.

Pre heat oven to 425 degrees

Rinse inside and out to pat dry
Rub with 2 tbs of KOSHER SALT
Preheat cast iron skillet on stove top
After its hot, add NO MORE THAN 1 tbs olive oil (any more will create a smoky oven)
Put chicken BREAST SIDE down on pan and stuff with a few srigs of rosemary and some garlic.
Place skillet with chicken in the oven
Roast about an hour for a 3 1/2 lb bird, and a bit more for a 4-5 lb one.
At 45 minues test with thermometer in thickest part of thigh.160 is a good temp to pull it out.! It will continue to cook another 4-5 degrees as it rests.
Let chicken stand for 15 minutes before carving.

HINT: ENSURE BIRD IS AS DRY AS POSSIBLE. ADDING A LEMON OR ANY LIQUID WILL MAKE TOO MUCH STEAM IN THE HOT OVEN AND PREVENT THE SKIN FROM GETTING REALLY CRISPY. ITS OK TO RUB THE BIRD WITH A LITTLE OLIVE OIL PRIOR TO COOKING, BUT ITS REALLY NOT NECESSARY.