Crispy Roast Chicken Recipe


Nutrition

Cal/Serving: 809
Daily Value: 40%
Servings: 4

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat57g88%
Saturated17g85%
Trans0g0%
Carbs0g0%
Fiber0g0%
Sugars0g0%
Protein69g137%
Cholesterol281mg94%
Sodium721mg30%
Calcium43mg4%
Magnesium74mg19%
Potassium700mg20%
Iron3mg19%
Zinc5mg32%
Phosphorus543mg78%
Vitamin A630IU13%
Vitamin C6mg10%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg26%
Niacin (B3)25mg125%
Vitamin B61mg65%
Folic Acid (B9)23µg6%
Vitamin B121µg19%
Vitamin D1µg0%
Vitamin E1mg6%
Vitamin K10µg13%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated12g0%
Have a question about the nutrition data? Let us know.

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Crispy Roast Chicken
France Ruffenach

One of the first and best (and most primal) things I learned to do in the kitchen was to roast a chicken. In high school, it was also one of the few experiences that my sister, Nicole, and I could share without a fight.

We’d push a few pats of butter under a chicken’s skin, stuff a bunch of fresh herbs in the cavity, and roast it in a hot oven until golden brown, by which time the smell drove us crazy. We’d devour it standing up, burning our fingers and tongues as we pulled at the hot, crackling skin, eating it right down to the nubbins.

Click here to see 101 Ways to Cook Chicken

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INGREDIENTS

  • One 2- to 4 ½-pound chicken
  • 2 butter, at room temperature
  • 1 small bunch fresh herb sprigs (such as thyme, basil, parsley, or any combination)
  • 1/2 kosher salt

DIRECTIONS

Set the chicken in a 12-inch (or larger) cast-iron frying pan or a 5-quart (or larger) Dutch oven. Using your fingers, gently work 1 tablespoon of the butter under the breast skin, pushing the butter in as far as you can reach to the front of the breast and down the sides into the thighs. (Try not to tear the skin.) Rub the remaining butter all over the breast and leg skin on the outside. Put the bouquet of herbs in the body cavity and season the chicken all over with the salt.

Preheat the oven to 450 degrees.

Set the chicken on the countertop for 30 minutes or so to take the chill off before cooking. Put the chicken in the oven and roast for 30 minutes before either inserting an instant-read thermometer into the thickest part of a thigh or cutting into a thigh with a paring knife. The thermometer should register 175 degrees. (If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone.)

If the chicken isn’t done, roast for 5 or 10 minutes longer and check it again. When the chicken is done, remove it from the oven and let rest for 5 minutes before you carve and serve.

Recipe Details

Adapted from Poulet: More Than 50 Remarkable Meals That Exalt the Honest Chickenby Cree LeFavour (Chronicle, 2011)

Servings: 4

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1 Comments

Mary Avlos-Dailey's picture

Sounds great! You might even try a little rosemary.

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