Categories: main course, not tried
Ingredients
- 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
Directions
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Pat the chicken very dry, inside and out, with paper towels.
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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.
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Slide an herb sprig into each of the 4 pockets.
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Season all over with the suggested amount of salt and black pepper, and sprinkle a bit of each just inside the cavity.
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Refrigerate, uncovered for 24 to 48 hours.
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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.
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Preheat the oven to 475 degrees.
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Place a 10 inch cast iron or stainless steel skillet over medium heat for 4 minutes.
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Stick the chicken breast side up in the pan.
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You should hear it sizzle.
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Transfer the pan to the oven.
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If the skin doesn’t begin browning within 20 minutes raise the temperature for 500 until it does.
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If, on the other hand the skin begins to blacken or smoke (blistering is fine and welcome), lower the temperature down to 450 degrees.
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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.
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The chicken is done when a thermometer inserted into the hip meat (between the leg and the breast) reads 165 degrees.
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Transfer the bird to a large plate or carving board and let it rest for 15 minutes before cutting it into pieces.