- one 3- to 3.5-pound chicken
1 T. salt
coarsely ground black pepper to taste
- Place your oven rack in the lower third of the oven and preheat to 450 degrees.
- Get yourself a good chicken — 3 to 3.5 lbs is ideal — and rinse it inside and out under cold running water.
- Using paper towels, dry the bird thoroughly inside and out. The chicken must be bone dry or it will steam rather than brown.
- Set it in a cast-iron skillet and generously season with 1 tbsp kosher salt and coarsely ground black pepper to taste. Place the skillet in the preheated oven and go about your business.
- For doneness: Slit underside of thigh — juices must run clear (about 45 minutes). The high heat turns the chicken a golden brown, and it’s juicy as hell.
- Poultry, Main Dishes
- North American