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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a simple, easy recipe for roasting a whole chicken. It pretty much guarantees crisp salty skin, and properly cooked white AND dark meat at the same time. [This is from The Naked Chef (Jamie Oliver).] Ingredients:
4 1/2 lbs whole chickens, without giblets |
kosher salt |
fresh ground black pepper |
extra virgin olive oil |
Directions:
1. Place your roasting pan in the oven, and preheat to 425 degrees.
2. Wash the chicken inside and out with cold water. Pat it as dry as possible with paper towels.
3. With a sharp knife, make 3 or 4 slashes across each of the thighs.
4. Rub the entire chicken, including the interior cavity, with olive oil, and then with salt and pepper.
5. Carefully separate the skin of the breast from the meat, and work some olive oil, salt, and pepper into the gaps with your hand.
6. Tuck the wings up under the back of the chicken. Cross the legs, and tie it up as tightly as possible with kitchen twine.
7. Pull the hot tray out of the oven, and place the chicken on it breast side down. Return to the oven and cook for 5 minutes.
8. Turn the chicken over onto the other breast, and cook another 5 minutes.
9. Turn the chicken on it's back, and cook for 1 hour.
10. Let it rest for 5 - 10 minutes before serving.
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