Roasted Chicken

 Arguably one of the best meals you can make is REALLY good roasted chicken. What omnivorous person doesn't really enjoy great chicken. Crisp skin, juicy tender meat and great flavor make it the foundation of the perfect homey dinner. Most chefs recognize how difficult it can be to perfect, while many cooks feel anyone can stick a chicken in the oven and bake it.

 Obviously you must start with a good chicken. Use a whole chicken, not chicken parts for this recipe. These are easy to find now in most markets. Don't buy Purdue and you're halfway there. I serve only Griggstown Farm chickens in my restaurant, but there are many good ones available. It does make a difference. Use a cast iron skillet, or at least a heavy pan that is not treated with a non-stick coating. Pre-heat the pan on top of the stove over a medium heat and pre-heat the oven to 400 degrees. Meanwhile, stuff a few thyme sprigs into the cavity of the bird, tie the legs together and clip off the wings or tie them back to keep them out of the way of the skin over the breast meat. Season with salt and pepper and set aside. Pour about 1 teaspoon of oil into the pan, wait 20 seconds for the oil to warm up, then place the chicken in the pan on its side. Place the pan in the oven immediately and cook for 15 minutes. Remove the pan from the oven and carefully turn the chicken onto the other side and return to oven for 15 minutes. Remove from oven again and turn chicken onto its back, return to oven for 15 minutes. If the chicken is about 3 to 3-1/2 pounds, it should now be finished. If the chicken is 4 or more pounds, repeat side to side roasting for 10 - 15 more minutes total.  Now the most important thing is to let the chicken rest for at least 15 minutes before cutting into it. This is the key to tender chicken. The rest time is really important.

 Now, why this method works. Cooking chicken on the bone prevents it from shrinking while it cooks. This keeps the meat tender because the muscle fibers can't contract as much because the bones are keeping them from doing so. This is why boneless chicken cutlets are not comfort food! The skin of the chicken gets crisp by roasting on the cast iron skillet which has excellent heat retention. Another heavy pan will work, but don't use a thin metal pan or glass dish. Turning the chicken helps cook the meat evenly too. The natural juices inside run from side to side and help the meat stay juicy. The most important thing here is not to over-cook the bird. Remember that it will keep cooking after you remove it from the oven. Letting it rest for at least 15 minutes help the juices be re-absorbed into the flesh, and allows the muscle fibers to relax, because they will have contracted a bit. Now you have a perfectly roasted chicken to serve with whatever you like. 

 A few variables are: the temperature of the chicken when you start;  the accuracy of your oven's thermostat; and how big and how hot is the skillet when you first put in the chicken. All of these mean that your timing is subject to change a little bit, but PLEASE don't overcook.