Roasted chicken is such a staple comfort food that everyone should know how to master this simple recipe. INGREDIENTS
- 1 (3 1/2-pound) whole chicken, patted dry
- 2 ½ teaspoons kosher salt
- 2 teaspoons black pepper
- Small bunch mixed herbs, such as rosemary, thyme and sage
- Bell Peppers
The first step is preparing the chicken. The easiest way is to spatchcock the chicken. Spatchcocking, also known as butterflying, allows you to get a nice even crisp and cooks the chicken fairly quickly.
- To spatchcock a chicken, use kitchen shears to cut alongside the backbone. Then open up the bird so it lies flat. Remove the backbone entirely.
2. Next you will want to create your brine. For a dry brine, it’s best to season your bird at least 1 hour ahead and let it rest, uncovered, in the fridge. Cover the chicken inside and out with salt and pepper. The longer it is allowed to dry out in the fridge the better.
3. While chicken is in fridge, prepare your vegetables. Cut into small pieces and season with salt and pepper.
4. Preheat the oven to 400 degrees. Place chicken in a roasting pan or large ovenproof skillet on top of vegetables and herbs.
5. Roast 40-50 minutes, Chicken should be approximately 160 degrees when it is ready. Let stand 10 minutes before carving.