This method for cooking is one straight from the book, but I made a few minor modifications for taste.
Weeknight Roast Chicken
Ingredients
1 (3 1/2- to 4-pound) whole chicken, giblets discarded (for larger chicken, increase cooking time)
1 tablespoon olive oil
1 lemon, juiced
1 tablespoon kosher salt
1 tablespoon paprika
½ teaspoon pepper
Directions
Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt, paprika, and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle with lemon juice. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.
Pan sauce
Ingredients
Pan drippings
3 cloves garlic, minced or pressed
1 cup chicken broth
2 tsp stone ground mustard
2 tbsp butter
1 tsp Herbes de Provence
Directions
While chicken rests, remove all but 1 tbsp of fat from skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add garlic, and cook until fragrant. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to 3/4 cup, about 3 minutes. Add butter and herbs. Season with salt and pepper to taste (if needed). Remove from heat, cover, and keep warm.
Original link:
https://www.americastestkitchen.com/recipes/6682-weeknight-roast-chicken
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