Roast Chicken


1 chicken
1 tbsp kosher salt
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
2 tbsp unsalted butter


Loosen up skin from body and rub butter underneath.
Mix spices and spinkle some inside the cavity and rub the rest all over and underneath the skin of the bird. Sprinkle lightly with salt, place in a glass bowl, cover with plastic wrap and refrigerate for 8-24 hrs.
Remove from frig and let get to room temp (about an hour)

This will smoke a lot in a cast iron skillet! I used a Faberware Stainless 18/10 the next time and got the same results except for the thighs didn’t cook through. But no smoke. I had to carve chicken and place them in a glass dish and heat @250 for about 30 minutes. I might lower the rack next time to get closer to the heat.

Preheat a 12 inch iron skillet in the oven to 450 degrees.
Tie up legs, tuck the wings, and place in the skillet breast side up. Be very careful because the skin will pop and explode so wear glasses or turn head or something just know this so it doesn’t freak you out.
Roast until temp gets to 120 in the breast and turn off oven. Continue to roast until temp rises to 165 then remove and rest 25 minutes before carving.


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