I grew up on a farm so don’t ask my views on chickens. To put it succinctly, I believe the only good chicken comes in cellophane. Having said that, chicken is one of my favorite foods to work with. It is easy and versatile.
I adore roast chicken and chicken is one of the few meats the baby will always eat. The only problem is that many recipes make something difficult out of what is very simple. To prove how easy this is I made it on a weeknight. Read through the directions first so you have an idea of how much time to set aside. The method may sound a little strange but trust me, it works! Save the leftovers and use them in things like chicken soup and chicken salad.
This recipe is from America’s Test Kitchen. They are always my go-to source when it comes to cooking!
Easy Roast Chicken
- roasting chicken
- olive oil
- salt & pepper
Heat oven safe skillet in 450 degree oven. I just set the skillet in the oven while it was preheating. Prepare chicken by rubbing it with olive oil and seasoning it liberally with salt and pepper. Place chicken directly onto hot skillet.
Roast chicken 30 minutes or until it reaches 120 degrees.
Turn oven off. Let it continue to roast 30 minutes or until it reaches 160 degrees. Remove chicken from oven and allow it to rest 20 minutes.