85 minutes
Enjoy a succulent roast chicken with a golden, herb-infused crust, perfect for a weeknight dinner. Quick to prepare with a straightforward method that ensures moist and flavorful results.
tablespoons
teaspoons
Whole Chicken, giblets removed
0 lb
tablespoons
1. Prep the Oven and Skillet
Position oven rack to the middle and place a 12-inch oven-safe skillet on the rack. Preheat the oven to 450 degrees Fahrenheit.
2. Season the Chicken
In a small bowl, mix together the kosher salt and black pepper. Pat the chicken dry with paper towels, ensuring it is completely dry for crisp skin. Rub the chicken all over with olive oil. Sprinkle the salt and pepper mixture evenly over the chicken, rubbing it in to coat thoroughly.
3. Truss and Cook
Tie the legs together with kitchen twine and tuck the wing tips behind the back to prevent burning. Carefully place the chicken, breast side up, in the preheated skillet in the oven. Roast until the breast meat registers 120 degrees and thigh meat reaches 135 degrees Fahrenheit, about 25 to 35 minutes.
4. Finish Roasting
Turn off the oven, leaving the chicken inside until the breast reaches 160 degrees and thigh hits 175 degrees Fahrenheit, an additional 25 to 35 minutes.
5. Rest and Serve
Transfer the chicken to a carving board and let it rest, uncovered, for 20 minutes to allow the juices to redistribute. If desired, prepare the optional pan sauce during this time. Carve the chicken and serve with the pan sauce on the side, if made.
Apply an herb crust to a rack of lamb and roast until the desired doneness is achieved.
Use a blend of Mediterranean herbs like oregano, thyme, and rosemary, along with lemon zest and garlic.
Use the same herb crust and apply it to a turkey, adjusting the cooking time for the larger bird.
Create a crust with ground ginger, garlic, green onions, and a touch of soy sauce or miso paste.
A beef rib roast can be crusted with the same herbs and roasted, using a meat thermometer to hit the perfect medium-rare.
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