How to Roast a Chicken in About an Hour
That Will Beat Any Rotisserie Chicken From the Grocery Store
The secret? Get your butcher to cut the backbone out & crack the breastbone so it lays flat. Or do it yourself with some sharp kitchen shears. I prefer to leave it to the professionals at Giunta’s in the Reading Terminal.
What you’ll need:
1 butterflied chicken
Cast iron skillet, dutch oven or a roasting pan (see my makeshift roasting pan below)
1. Preheat oven to 450 degrees
2. Meanwhile put a couple of tablespoons of olive oil in the skillet or dutch oven & heat it up. Pat the chicken dry (so it browns well) & generously season with salt & pepper.
3. Brown the chicken deeply on both sides. This is avery important step because of the short cooking time! I usually start skin side up just in case my pan isn’t hot enough yet. **Tip – not disturbing during browning helps get a deeply caramelized exterior & prevents the skin from ripping off.
5. Transfer to roasting pan & place in preheated oven for 38 minutes.
6. Gorgeous, golden brown & delicious…but WAIT! Let it rest for 10-15 minutes under tinfoil so the juices redistribute & don’t run the second you cut it. That’s how you get a dry bird. Nobody likes a dry bird.
7. Once it’s rested I immediately eat a drumstick. Just kidding. Not really….try to control yourself! Anyway, I cut it into 8 pieces & serve the legs/wings for dinner. I pack the breast meat & use it for soup, sandwiches or salads during the week.