Recipe: Crispy Roast Chicken

A good crispy roast chicken recipe is hard to come by. Thankfully, due to all the cooking with chicken in school, I've mastered the art of a delicious crispy roast chicken.

This recipe is finger-licking good, so don't be surprised if you find yourself devouring the carcass!!

IF there is any chicken left, you can always make chicken tacos, chicken salad, or simple chicken sandwiches.

Crispy Roast Chicken

Mise En Place - Chicken, Herbs, and Lemon

Ingredients:

• One whole chicken (2-4 pounds)
• 2 tablespoons butter, at room temperature
• 1 lemon, cut in half
• 1 small bunch fresh herb sprigs (such as thyme, rosemary, and parsley)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Directions:

Crispy Roast Chicken

1. Set the chicken in a 12-inch (or larger) cast-iron skillet or a 5-quart (or larger) Dutch oven. I prefer my cast-iron skillet. Put the lemon halves and herbs into the cavity and sprinkle with salt and pepper.
2. Using 1 tablespoon of butter, gently work the butter under the breast skin being careful not to break the skin. Rub remaining butter all over outside of the chicken. Sprinkle with salt and pepper.
3. Preheat the oven to 450 degrees. Let the chicken set for 30 minutes to take off the chill. 
4. Put the chicken in the oven and roast for 30 minutes. Insert thermometer into the thickest part of the thigh, it should read 175 degrees. Make sure the juices are CLEAR.

When the chicken is done, remove it from the oven and let rest for 10 minutes before carving. Enjoy!!!