Servings: about 4
■1 4-5 pound (2 kilo) whole chicken, preferably organic
■2 tablespoons extra virgin olive oil (approximate)
■2 tablespoons Penzey’s Florida Seasoned Pepper (or black pepper, salt and granulated garlic)
Kitchen twine to tie the legs
10″ – 12″ cast iron skillet
1.Remove the chicken from the refrigerator, unwrap and allow to stand for one hour. Wash the chicken with cold water, discarding any packet of innards. Remove any extra fat globs around the cavity opening. Dry well.
2.Tie the chicken legs together with kitchen twine and trim off wing tips with kitchen scissors or shears.
3.Season the chicken liberally with Florida Seasoned Pepper. Add salt if you prefer. Alternatively use coarse ground black pepper, granulated garlic and a coarse salt such as kosher or seal salt. Drizzle with olive oil.
4.Pre-heat the oven to 375 degrees (190 C). Heat a cast iron skillet over medium heat. Place the chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Watch your heat level and turn the heat down if needed so as not to burn the chicken.
5.When you get a golden crust on the bottom, turn the chicken breast side down and do the same. When the breast side is golden, stand the chicken on the sides and sear both sides.
6.When the chicken is golden all over, turn the chicken breast side up and put the pan in the oven. Roast until a digital thermometer reads 165 degrees in the thigh. Timing will depend on the size of your chicken. A 4 to 4 ½ pound (2 kilo) chicken will take approximately 50-60 minutes in my convection oven.
7.Remove the chicken from the oven and allow it to rest for about 20 minutes. Carve and serve. See photos to help with cutting up the roast chicken.
Refrigerate leftover chicken as soon as possible and freeze the carcass to make chicken stock.
Pre-heat oven to 375 degrees. Heat a cast iron skillet over medium heat. While pan is heating, season the chicken liberally and drizzle all over with olive oil.
Place chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Watch your heat level and turn the heat down if needed so the chicken does not burn.
When you get the golden crust at the bottom, turn the chicken breast side down and do the same thing. When the breast side is golden, stand the chicken on it's sides and sear the sides. This is where tying the legs helps; the chicken is more stable when on it's sides.
It may seem awkward, but just go with it. She used silcone tipped tongs to make handling the chicken easier.