Week Night Roasted Chicken
Total Steps
9
Ingredients
3
Tools Needed
1
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Sarah From ScratchIngredients
- 1 count 4lb chicken, back bone removed
- 1/4 cup salt
- 1 tablespoons pepper
Instructions
Step 1
Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
Step 2
wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
Step 3
Starting with the inside of your chicken, generously season the bird.
Step 4
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.
Step 5
Place the chicken skin side up on the rack in the cookie sheet and place under the broiler.
Step 6
After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
Step 7
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.
Step 8
If your chicken is not fully cooked, flip it again, and let it finish skin side up.
Step 9
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.