Saturday, April 14, 2012

Simply The Best Juicy Roasted Chicken

Once you try this roasting technique, I'm sure you'll do it again and again.  It's so simple and the result is a juicy chicken with crispy skin.  For this one I used a Moroccan spice mixture called ras el hanout that I made at holiday time.  It's also excellent without any spices at all, left to its own flavors and of course a generous salty exterior.

One 2 to 3 pound chicken
kosher salt and pepper


1.  Preheat oven to 450.  Rinse the chicken and dry it well with paper towels inside and out.  The less it steams the better.
2.  Salt and pepper the cavity.  Then truss the bird.  If you don't know how you can watch this video to learn.
3.  Salt the chicken, raining about a tablespoon of salt (you can of course use less) evenly over the chicken.
4.  Set the chicken in a roasting pan and put in the oven.  Roast it until it's done, for 50-60 minutes.  If the top starts to brown too much for your liking, simply put a tent of foil over the chicken.  This will stop it from browning any longer.

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