Roast chicken is one of the most basic dishes of home cooking, but there are a couple of challenges: You need high heat to brown the skin, but ultra-high heat may burn it. You need to cook the legs through before the more delicate breast dries out. And, if you’re interested in minimalist cooking, you must accomplish these things without a lot of fuss, such as turning the chicken over three times, searing it on top of the stove before roasting, or constantly adjusting the oven temperature. Plus, you want to do it all as fast as possible. Well, here it is: fast, nearly foolproof roast chicken.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy, ovenproof skillet on a rack set low in the oven. (Alternatively, put the skillet over high heat about 3 minutes before the oven is hot.) Season the chicken with salt and pepper to taste.
Step 2
When the oven is hot, about 10 minutes later, carefully put the chicken, breast side up, in the hot skillet. Roast, undisturbed, for 30 minutes, or until an instant-read thermometer inserted in the meaty part of the thigh registers 155°F. Remove from the oven, let rest a minute or two, then carve and serve.
Variations
Step 3
To make a quick gravy while the chicken is resting: Pour out most of the fat, put the skillet over high heat, and add about a cup of water, wine, or stock. Cook, stirring and scraping, until just about 1/2 cup of liquid is left. Season with salt and pepper and, if you’re feeling extravagant, a tablespoon or two of butter.
Step 4
Rub the chicken with olive oil and/or any fresh herbs you like about halfway through the cooking—especially good is a bit of tarragon or a mixture of chopped rosemary and garlic.
