Week Night Roasted Chicken
By: Sarah Alcone
Published: Friday, September 23, 2011 - 10:52am

Ingredients




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

Preparation

1 Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl. 2 wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird. 3 Starting with the inside of your chicken, generously season the bird. 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. 5 Place the chicken skin side up on the rack in the cookie sheet and place under the broiler. 6 After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot! 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. 8 If your chicken is not fully cooked, flip it again, and let it finish skin side up. 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.

About

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.