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Herb Roasted Chicken

Start this the day before you plan to roast the chicken for the most delicious, crispiest skin! For this recipe, you'll need a rimmed baking sheet, flat cooling rack and a 10-inch oven-proof pan, preferably cast iron.
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Main Course
Servings: 8 people
Author: Marissa Stevens

Ingredients

  • 5 pound whole chicken patted dry
  • 2 tablespoons herb salt
  • freshly ground black pepper

Instructions

  • The evening before you plan to roast the chicken, place a flat baking or cooling rack inside of a rimmed baking sheet.
  • Place chicken on rack, breast-side up. Sprinkle herb salt all over chicken and lightly rub it into the breast and onto the legs and thighs. Season with freshly ground black pepper.
  • Refrigerate uncovered for 12 to 24 hours (this will make the skin extra crispy!)
  • One hour before you're ready to roast the chicken, remove it from the refrigerator.
  • When you're ready to bake, place a 10-inch cast iron skillet on the center rack of the oven. Preheat oven to 450°F.
  • When oven has reached temperature, the cast iron pan will be very hot. Carefully place the chicken, breast-side up into the hot pan. It should really sizzle!
  • After 30 minutes, reduce the oven temperature to 425°F. Flip chicken so it is back-side up.
  • After 20 minutes, flip the chicken once more, so that it's breast-side up and roast 20 minutes more.
  • Remove chicken from oven and allow to rest for 15 minutes before carving.
  • Carve and Serve.

Nutrition

Calories: 292kcal | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 1839mg | Potassium: 257mg | Vitamin A: 190IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 1.2mg

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