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Ultimate Roast Chicken

Source of Recipe


Sunset



List of Ingredients



• 1 chicken, 3- to 4½ pounds, lumps of fat removed; rinsed and patted very dry
  
• Fine sea salt (1½ tsp for a 3- to 3¾-pound chicken; or 2 tsp for a 4- to 4½-pound chicken)
  
• Pepper (¾ tsp for a smaller chicken, or 1 teaspoon for a larger one)
  
• Optional: French Herb Seasoning Rub or Mediterranean Coriander Seasoning Rub
  
• About 1 Tbsp olive oil
  






Instructions



1. Slide two fingers between breast skin and meat on chicken to make pockets. Turn chicken over and loosen thigh skin the same way. Mix salt and pepper; evenly rub ¼ teaspoon over meat in each pocket and the rest over outside of bird. Put chicken on a rack in a rimmed pan, very loosely cover with plastic wrap, and chill 2 days.
   
   
2. Pat chicken dry inside and out. Make seasoning, if using, and add to chicken as directed. Oil chicken (for plain or French Herb). Set chicken, breast-up, on a V-shaped rack in a 12- x 17-inch roasting pan; tuck wing tips under if you like. Let stand at room temperature 30 minutes. Meanwhile, preheat oven to 475° F.
   
   
3. Roast chicken until an instant-read thermometer inserted horizontally through thickest part of breast reaches 160° F, 30 to 45 minutes for a smaller bird, or 45 to 50 minutes for a larger one. Transfer chicken to a warm platter and let stand in a warm place about 10 minutes.
   
   Serves 4 to 6
   
   
   FRENCH HERB SEASONING RUB:
   Combine 2 tablespoons coarsely chopped fresh tarragon leaves with 2 tablespoons coarsely chopped chives. After combining, set half aside. In Step 2, distribute half the chopped herbs in chicken pockets. When chicken comes out of the oven, brush with a small amount of pan juices, then scatter the remaining herbs over it.
   
   MEDITERRANEAN CORIANDER SEASONING RUB:
   Combine 2 tablespoons coarsely ground coriander seeds with zest of 1 lemon and 3 tablespoons olive oil. In Step 2, smear some mixture in pockets and the rest all over outside of chicken.