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1
Preheat the oven to 450F.
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2
Five minutes after turning on the oven, put a cast-iron or other heavy, ovenproof skillet on a rack set low in the oven.
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3
(Alternatively, put the skillet over high heat about 3 minutes before the oven is hot.)
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4
Season the chicken with salt and pepper to taste.
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5
When the oven is hot, about 10 minutes later, carefully put the chicken, breast side up, in the hot skillet.
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6
Roast, undisturbed, for 30 minutes, or until an instant-read thermometer inserted in the meaty part of the thigh registers 155F.
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7
Remove from the oven, let rest a minute or two, then carve and serve.
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8
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.
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9
Cook, stirring and scraping, until just about 1/2 cup of liquid is left.
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10
Season with salt and pepper and, if youre feeling extravagant, a tablespoon or two of butter.
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11
Rub the chicken with olive oil and/or any fresh herbs you like about halfway through the cookingespecially good is a bit of tarragon or a mixture of chopped rosemary and garlic.
