Mom’S Roast Chicken

• 1 broiler/fryer chicken (4 to 5 pounds)
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 2 teaspoons olive oil
• Minced fresh thyme or rosemary, optional

1. Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed
2. . Refrigerate, uncovered, overnight.
3. Preheat oven to 450u0b0. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
4. Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
5. Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

chicken, kosher salt, ground pepper, olive oil, thyme

Taken from www.tasteofhome.com/recipes/mom-s-roast-chicken/ (may not work)