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1
Preheat the oven to 475 degrees F. Heat an oven-safe roasting pan or skillet (I use a 10-inch frying pan) over medium heat on the stove.
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2
Combine the salt and pepper in a small bowl and stir until mixed.
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3
Remove and discard the lump of fat that sits just inside the cavity of the chicken.
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4
Rinse the chicken thoroughly inside and out, then pat it dry (inside and out) as thoroughly as you can.
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5
I prefer to use a tea towel (that then goes straight into the laundry) as napkins or paper towels tend to leave behind little flecks and dont get the bird as dry.
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6
The drier the bird, the browner and crisper the skin will be.
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7
Rub the chicken all over the outside with the salt and pepper mixture.
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8
Tuck the wings under the shoulders.
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9
Once the oven has reached 475 degrees F, carefully transfer the chicken, breast-side up to the preheated frying pan.
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10
The chicken should sizzle loudly when you place it in the pan.
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11
Place the pan in the oven on the center rack.
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12
Roast the chicken for 30 minutes, at which point it should be starting to brown nicely.
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13
Gently loosen the chicken from the pan (drying the bird and preheating the pan should keep sticking to the minimum) and flip it over so it is breast-side down.
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14
Return to the oven and roast for another 20 minutes (10-15 minutes if its a very small bird), then flip the chicken back over to re-crisp the breast side skin for a minute or two.
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15
Remove from the oven and place the chicken on a cutting board.
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16
Though your chicken should be well-roasted by this point, you can insert a meat thermometer in the deepest part of the breast to ensure it is at the temperature of your choice (165 F).
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17
Allow the chicken to rest for 5 minutes before carving it into pieces.
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18
If you like, you can use the drippings in the pan as the base for a gravy.
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19
Adapted from Smitten Kitchen who adapted from the cookbook from the Zuni Cafe, San Francisco.
