Roasted Chicken

(from kintyre’s recipe box)

Source: Stir

Cook time: 50 minutes
Serves 3 people

Categories: main course, not tried


  • For the chicken:
  • 1 3 to 4 pound chicken, giblets removed
  • 4 sprigs fresh thyme, rosemary or sage
  • 3/4 teaspoon Diamond Crystal kosher salt per pound of chicken (1/4 teaspoon per pound if you're using a kosher chicken)
  • about 1/4 teaspoon freshly ground black pepper


  1. Pat the chicken very dry, inside and out, with paper towels.

  2. Slip a finger beneath the skin on each breast near the edge of the cavity to form a couple of pockets, then do the same on the thickest part of each thigh.

  3. Slide an herb sprig into each of the 4 pockets.

  4. Season all over with the suggested amount of salt and black pepper, and sprinkle a bit of each just inside the cavity.

  5. Refrigerate, uncovered for 24 to 48 hours.

  6. Remove from the fridge half an hour prior to roasting, and give it another few pats with a paper towel to remove any excess moisture.

  7. Preheat the oven to 475 degrees.

  8. Place a 10 inch cast iron or stainless steel skillet over medium heat for 4 minutes.

  9. Stick the chicken breast side up in the pan.

  10. You should hear it sizzle.

  11. Transfer the pan to the oven.

  12. If the skin doesn’t begin browning within 20 minutes raise the temperature for 500 until it does.

  13. If, on the other hand the skin begins to blacken or smoke (blistering is fine and welcome), lower the temperature down to 450 degrees.

  14. After about 30 minutes turn the bird over and roast for another 15 to 20 minutes, then flip it 1 last time and roast breast side up for another 5 to 10 minutes to recrisp the skin.

  15. The chicken is done when a thermometer inserted into the hip meat (between the leg and the breast) reads 165 degrees.

  16. Transfer the bird to a large plate or carving board and let it rest for 15 minutes before cutting it into pieces.

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