I joke about the tyranny of making roast chicken for mah man at least once a week, but it’s absolutely true – I’ve had my fist up more chickens’ wazoos than I’d care to count.
That’s why chickens waddle. THEY KNOW WHAT’S COMING.
So, I’m always trying new roast chicken recipes. And posting them.
This is Roast Chicken Recipe No. 5. It’s by far the easiest, born out of my sheer desire to get the bird in the oven as quickly as possible.
No fussing, no trussing.
Just chicken, salt and pepper.
Start with a small organic chicken, about three pounds. I’m usually not a stickler about organic meat, but in this case, it makes a huge difference in the flavor, especially since you’re not adding things like lemon, garlic or rosemary.
After you’ve rinsed the chicken and patted it dry, inside and out, you’ll sprinkle salt and pepper inside the bird and all over its skin. It takes almost a tablespoon of salt for the outside of the bird, which might seem like a ton at first, but it does magical things for the taste.
Since the bird is small, there’s no need to truss it. Just place it in a cast-iron skillet (or roasting pan), and leave it in the oven for about 50 minutes.
The first time I seasoned a bird and tossed it in the oven – no butter, no olive oil, no nothing – I really wasn’t sure how it would turn out, but there’s nothing like taking this chicken out of the oven and seeing that golden brown skin. The dry heat makes it tight and crispy, but inside, the chicken is tender and juicy.
Make it once, and you’ll be able to fly through the process the second time.
It’s so easy, sometimes I roast a chicken now just to make sandwiches. And that fulfills my roast chicken quota for the week.
Gird your loins, chickens. Gird your loins.
Easy Roast Chicken
Rebecca Crump (EzraPoundCake.com)
- 1 3-pound organic chicken, giblets removed
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 450 degrees F. Grab a cast-iron skillet (large enough for your chicken) or a roasting pan, and set it near the sink.
- Rinse the chicken. Set it inside the pan, and use paper towels to dry the chicken, inside and out.
- Sprinkle salt and pepper inside the cavity and all over the chicken. (Use more salt on the chicken than you probably feel comfortable with, almost 1 tablespoon.)
- Place the chicken in the oven, and roast it for 50 to 55 minutes, until the juices run clear and a meat thermometer registers at least 165 degrees F.
- Spoon some of the pan juices onto the chicken, and lift it onto a cutting board. Let it rest for 15 minutes before serving.