Categories: Chicken, Main Dish, Mark Bittman
Ingredients
- 3 -4 lbs whole chickens, trimmed of excess fat
- 2 tablespoons soft butter or 2 tablespoons extra virgin olive oil
- salt
- black pepper
Directions
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Preheat oven to 450°; rub the chicken with the butter; season it with salt and pepper.
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Five minutes before turning on the oven, place a cast-iron skillet on an oven rack set low in the oven.
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When the oven is hot, about 10 minutes later, carefully place the chicken, breast side up, in the hot skillet.
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Roast, undisturbed, for 30-40 minutes, or until an instant read thermometer inserted in the meaty party of the thigh reads 155°.
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Remove from the oven, let rest 3-5 minutes, then carve and serve.