Salt-Roasted Chicken
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish
2
Cover loosely with plastic wrap and chill at least 12 and up to 48 hours
3
Put oven rack in middle position and preheat oven to 500°F
4
Pat chicken dry, then rub skin with butter and put lemon slices in cavity
5
Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F
6
Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes
7
Let stand 15 minutes before carving
8
Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish
9
Cover loosely with plastic wrap and chill at least 12 and up to 48 hours
10
Put oven rack in middle position and preheat oven to 500°F
11
Pat chicken dry, then rub skin with butter and put lemon slices in cavity
12
Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F
13
Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes
14
Let stand 15 minutes before carving