Week Night Roasted Chicken
Ingredients
1 4lb chicken, back bone removed
1/4 cup salt
1 tablespoon pepper
Preparation
1
Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
2
wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
3
Starting with the inside of your chicken, generously season the bird.
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.
5
Place the chicken skin side up on the rack in the cookie sheet and place under the broiler.
6
After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
7
let the chicken broil for another 10-15 minutes. Check the internal temperature with thermometer. You want it to read 160°F 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.
8
If your chicken is not fully cooked, flip it again, and let it finish skin side up.
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.
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About
A stunning dinner with only 3 ingredients and made in under hour! Roasting a chicken can take too long. By the time I get home from work at 630 roasting a chicken traditionally means that dinner wouldn’t be ready till almost 830. I decided to try this whole butterflied chicken I had seen people use on the grill because it cooks through quickly. I started doing some research and saw that you can broil a butterflied chicken in about 30 minutes! Sold.
Yield:
4 - 6 Servings
Added:
Friday, September 23, 2011 - 10:52am
