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

Cut 1/2 inch slits underneath drumsticks wher it meets the thigh, this allows the skin to release juices into the pan (rather than the cutting board) and can be used in your gravy.

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 (this serves to "jump-start" the cooking of the dark meat)..
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 OR BUTTER PRIOR TO COOKING, BUT ITS REALLY NOT NECESSARY.