Roast chicken

description:

Cook a small chicken within a skillet.

ingredients:

1 tablespoon kosher salt
1/2 teaspoon pepper
1 (3 1/2- to 4-pound) whole chicken, giblets discarded
1 tablespoon olive oil
Parsley, dried
Oregano, dried
Paprika, dried

instructions:

1) Brine chicken for ~6 hours.

2) Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450°.

3) Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Also add parsley, oregano, and paprika as well. Tie legs together with twine and tuck wing tips behind back.

4) Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120°and thighs register 135°, 25 to 35 minutes.

5) Turn off oven and leave chicken in oven until breasts register 160°and thighs register 175°, 25 to 35 minutes.

6) Transfer chicken to carving board and let rest, uncovered, for 20 minutes. Carve chicken and serve.

source:

America's Test Kitchen