Mark Bittman Roast Chicken
- t (3 to 4 pound) whole chicken
- txtra virgin olive oil
- toarse salt and freshly ground black pepper
- t onion, sliced thinly
- teveral whole cloves of garlic, peeled
- Equipment:
- t 14-inch or larger cast iron skillet
- Directions:
- Preheat the oven to 450u0b0F. Place the cast iron skillet in the oven to preheat. Meanwhile, season the outside of the chicken with olive oil, a lot of salt, and pepper to taste.
- When the oven and pan are very hot, place the chicken breast-side up in the skillet. Place the garlic and onions around the chicken in the pan. Roast for 15 minutes at 450u0b0F (this will get the skin crispy and brown) and then roast 25 minutes more at 350u0b0F. An instant-read thermometer should read 155u0b0F when inserted into the meaty part of the thigh. Remove from the oven and let sit for 5 minutes. The temperature will rise an additional 5 degrees.
- Carve. Serve the caramelized garlic and onions alongside the chicken. Serves 4.
chicken, olive oil, salt, onion, garlic, cast iron
Taken from www.epicurious.com/recipes/member/views/mark-bittman-roast-chicken-51875201 (may not work)