Dry Roasted Chicken
By: Roxy
Published: Thursday, December 3, 2009 - 11:14pm

Ingredients




2 pounds regular size whole chickens about 1.5 - 2.5  lbs each
sea salt
fresh ground pepper

Preparation

1 Place the whole chickens on a wire rack over newspaper on the counter ... 2 Leave out to "dry" for about 2 hours (I do this dish in the winter and my house is not that hot ....) 3 Heat oven to 425 degrees 4 In a large pan such as a lasagne pan ...  place the chickens 5 In the pan breast side up ...  liberally season chickens with salt and pepper ...  turn over and repeat ... seasoning very liberally ... you want to see the salt ....  it does not make the meat salty .. 6 Roast in the oven at 425 degrees breast side down for 50-60 minutes .. do not turn over or turn down.... 7 Let rest 15 minutes on cutting board 8 Clean and slice chicken and enjoy

About


we are an extremely busy family and love to have cooked chicken on hand to create easy week day meals ...
I created this accidently and have been dry roasting whole chickens every sunday night since... cleaning them and keep the moist wonderful meat in the fridge for creating easy, satisfying meals
This method creates the most moist, tender, flavorful chicken ...
It is important to remember you are dry roasting so if you decide to add onions, carrots, celery or something like wine it will not turn out the same
this has to be the easiest way to cook chicken to get tender moist chicken you just want to gobble up warm or cold.