Mom’S Roast Chicken

1. 1

   Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed

2. 2

   . Refrigerate, uncovered, overnight.

3. 3

   Preheat oven to 450u00b0. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.

4. 4

   Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.

5. 5

   Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.