Nothing beats a simple roast chicken. I often scatter cut-up red potatoes, tossed in a bit of olive oil and Kosher salt, around the chicken. The potatoes become infused with the chicken fat that comes from the roasting bird. Once the chicken is cooked, I remove it from the oven and put the pan back in to continue roasting and crisping the potatoes for another 10 – 15 minutes.
Ingredients
One 4-pound chicken, cleaned and thoroughly dried inside and out (remove the feathers and pin feathers by pouring boiling water over the bird. The feathers will then come out easily)
Kosher salt to taste
Fresh ground black pepper to taste
Garlic powder to taste
Paprika to taste
Preparation
- Coat all parts of the chicken with a spice rub consisting of salt, pepper, garlic powder and paprika.
- Place chicken in roasting pan, in the refrigerator, uncovered. Leave for several hours. The meat will absorb the flavor of the spices and the skin will dry out in the refrigerator.
- 20 minutes before you plan to place the bird in the oven, take it out of the refrigerator and allow it to come close to room temperature. While the chicken is on the counter, pre-heat the oven to 400° F.
- Roast the chicken for 1 hour, uncovered. After 1 hour, lower the temperature to 375° F and turn on convection. Allow the chicken to cook in the convection-heated oven for an additional 30 minutes.
- Remove the chicken from the oven. Tent loosely with foil. Allow to rest for 15 minutes before carving and serving.
Yield: 4 – 6
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