I found the BEST technique to roast chickens and the easiest ever...will never go back it's so good. You pre-heat a big fry pan (or dutch) in a 450 oven. While you're doing that, you cover chicken in whatever you like (lots of olive oil, celtic sea salt, pepper, herbs, touch of wine). When hot, place trussed chicken breast side up right onto pan (it will start cooking immediately). Put back in oven for 30 mins (4lb chx - adjust a few minutes either way for lbs - like 35 mins for 5 lb, etc). Then, turn oven OFF (don't open) and leave chx in for another 30 mins (adjust for lbs). Take out and remove chx from pan to a dish, tent with foil and let rest for 20 mins. This is the best part...there will be drippings in the pan that you then leave on stove and reduce. Add wine and broth and keep reducing a tad to intensify flavor. This makes literally the best roast chicken ever. Very moist, never overcooked, crispy skin. Beautiful gravy. Enjoy!
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Cooking Steak In Oven: I need to tell you that