Week Night Roasted Chicken


1 4lb chicken, back bone removed
1/4 cup salt
1 tablespoon pepper


Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
Starting with the inside of your chicken, generously season the bird.
Flip the bird and season the other side. You may need more salt and pepper. Make sure that you get all the nooks and crannies.
Place the chicken skin side up on the rack in the cookie sheet and place under the broiler.
After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
let the chicken broil for another 10-15 minutes. Check the internal temperature with thermometer. You want it to read 160°F for the chicken to be cooked all the way through. It is best to place the thermometer in a think area like between the leg and thigh.
If your chicken is not fully cooked, flip it again, and let it finish skin side up.
Let the chicken rest for at least 10 minutes. You do not want all the yummy juices to be wasted on your cutting board. I like to cut the chicken into 8 pieces: the legs, thighs, wings and breasts.


A stunning dinner with only 3 ingredients and made in under hour! Roasting a chicken can take too long. By the time I get home from work at 630 roasting a chicken traditionally means that dinner wouldn’t be ready till almost 830. I decided to try this whole butterflied chicken I had seen people use on the grill because it cooks through quickly. I started doing some research and saw that you can broil a butterflied chicken in about 30 minutes! Sold.


4 - 6 Servings


Friday, September 23, 2011 - 10:52am


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