Active Time
15 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

Season the chicken inside and out with the salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.

Step 2    

Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 50 minutes to 1 hour, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes. Carve the chicken and serve.

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Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: jlm237

Review Body: Tried this recipe, followed the instructions exactly.  One key problem.  This recipe does not work in a home oven set at 500 degrees.   The fat rendered from the bird creates a great deal of smoke and set off my smoke detector, twice!  Need to get out of the test kitchen and test in the home kitchen where powerful ventilation is not always available.  It's back to rotisserie chicken from the market for me.

Review Rating: 2

Date Published: 2017-02-27

Author Name: loveswyoming

Review Body: Agree with jim237. Not only did this recipe cause a tremendous amount of smoke, but there was so much heat that had built up from the high temperature of the oven that it actually caused it to shut off!

Review Rating:

Date Published: 2017-03-06