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1
Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
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2
wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
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3
Starting with the inside of your chicken, generously season the bird.
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4
Flip the bird and season the other side. You may need more salt and pepper. Make sure that you get all the nooks and crannies.
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5
Place the chicken skin side up on the rack in the cookie sheet and place under the broiler.
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6
After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
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7
let the chicken broil for another 10-15 minutes. Check the internal temperature with thermometer. You want it to read 160u00b0F for the chicken to be cooked all the way through. It is best to place the thermometer in a think area like between the leg and thigh.
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8
If your chicken is not fully cooked, flip it again, and let it finish skin side up.
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9
Let the chicken rest for at least 10 minutes. You do not want all the yummy juices to be wasted on your cutting board. I like to cut the chicken into 8 pieces: the legs, thighs, wings and breasts.
