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1
Preheat the oven to 450F.
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2
Rub the chicken with the butter and season it with salt and pepper.
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3
Five minutes after turning on the oven, place a cast-iron or other heavy ovenproof skillet on a rack set low in the oven.
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4
When the oven is hot, about 10 minutes later, carefully place the chicken, breast side up, in the hot skillet.
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5
Roast, undisturbed, for 30 to 40 minutes, or until an instant-read thermometer inserted in the meaty part of the thigh registers 155F.
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6
Remove from the oven, let rest 3 to 5 minutes, then carve and serve.
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7
In step 1, make a compound butter of 4 tablespoons (1/2 stick) butter and 1 tablespoon chopped fresh tarragon leavessimply mash them together.
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8
Rub this over the chickenput some under the skin of the breast tooand put whatever remains in the birds cavity.
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9
In step 2, baste the bird with the pan juices about every 10 minutes.
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10
Because you will be opening the oven door periodically, the cooking time will increase somewhat.
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11
A very-good-looking bird: Follow the same method as for Roast Chicken with tarragon, using paprika to taste in place of the tarragonabout 1 teaspoon hot paprika or 1 tablespoon sweet or, better still, a combination.
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12
Rub the outside of the top of the bird with more paprika too.
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13
Before roasting, season the chicken with salt and pepper and rub it with about 2 tablespoons of Ponzu (page 591).
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14
When the chicken is done, let it rest for a couple of minutes.
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15
Put about a cup of ponzu in a bowl or gravy boat.
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16
Carve the chicken, splash it with 2 or 3 tablespoons of the ponzu, and serve, passing the remaining ponzu at the table.
