Sichuan Pepper-Salt Roast Chicken

1. 1

   Preheat oven to 425u00b0F with rack in middle.

2. 2

   Finely grind peppercorns with salt in grinder.

3. 3

   Pat chicken dry, then rub with olive oil and 2 teaspoons pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170u00b0F, 50 minutes to 1 hour.

4. 4

   Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.