Ingredients
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1
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1/2 - 1
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1/2 - 1
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-
-
-
-
-
-
-
-
-
-
-
Directions
Best Roasted Chicken You’ll Ever Have!!,This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don’t know the name of the chef, sorry. But whoever he is, this really is fantastic!,This is so simple and so good. I think high temp/fast is the trick for the crispy skin. The meat is still moist. I added a lemon (rolled and stabbed with a fork), a bay leaf, 2 cloves of garlic and 1/2 onion sliced in the cavity. But I think it would be good without any of that. I also tried it on a bed of carrots. That was good, but veggies were over done. Bottom line: it sounds simple but try as is before you try to adjust it.,I had large pieces of chicken from a very large, farm raised beast. This method of cooking was marvelous! The skin was crispy and meat very moist. I coated the chicken in Avocado Oil because it wasn’t all covered with skin. Worked out very well! Thank you
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Steps
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1
Done
|
Preheat Oven to 450. |
|
2
Done
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Wash and Completely Dry the Chicken, Inside and Out, (this Is the Key, You Do not Want the Bird to Steam). |
|
3
Done
|
Sprinkle Liberally With Freshly Cracked Pepper and Kosher or Sea Salt (if All You Have Is Table Salt Use Only a Little). |
|
4
Done
|
Place in a Roasting Pan Sprayed W/ a Tiny Amount of Oil. |
|
5
Done
|
Roast Uncovered in a 450 Oven For One Hour. |
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6
Done
|
Let the Chicken Rest 15 Minutes on a Cutting Board. |
|
7
Done
|
Slice Chicken and Serve With the Pan Juices. |
