JACQUES PEPIN’S BASIC ROAST CHICKEN RECIPE – NYT COOKING
Provided by: Jacques Pepin
Total time: 55 minutes
Yield: 4 servings
|1 3 1/2-pound chicken|
|Salt and ground pepper to taste|
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
@context http//schema.org, Calories 583, UnsaturatedFatContent 26 grams, CarbohydrateContent 1 gram, FatContent 41 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 12 grams, SodiumContent 926 milligrams, SugarContent 0 grams, TransFatContent 0 grams