Roasted Chicken

1. 1

   Remove and discard the lump of fat inside the chicken; remove giblets, if present. Rinse the chicken and pat very dry inside and out. Be very thorough.

2. 2

   Season the chicken liberally all over with salt and pepper. Let stand at least 30 minutes to bring it to room temperature.

3. 3

   Preheat a 10-inch cast iron frying pan in a 475u00b0F oven. When hot, place the chicken in the pan, breast side up.

4. 4

   Place the pan in the center of the oven. After 20 minutes, the chicken should be browning well - if it is smoking badly, reduce the temperature 25 degrees. After about 30 minutes, using tongs, turn the bird over and roast for another 10 minutes or so, depending on size. After 10 minutes, turn the bird back over to recrisp the breast skin, 5 minutes.

5. 5

   Remove the chicken from the oven and turn off the heat. Allow to rest on a plate 10 minutes before carving

No additional tips available.