Crispy Roast Chicken with The Go-To

Name: The Go-To Crispy Roast Chicken
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: One (3½-4 lb) whole chicken, patted dry; 1 tablespoon plus 2 teaspoons of The Go-To seasoning; Small bunch mixed herbs, such as rosemary, thyme, and sage and/or marjoram (optional); Mixed greens such as kale, collards, mustard greens or spinach, for serving; Lemon wedges, for serving

A perfectly bronzed and crispy roast chicken is always welcome. This classic recipe, which technically only requires two ingredients (a chicken and The Go-To seasoning) is simple to prepare and delivers fantastic results. The key is seasoning the chicken at least an hour in advance, and then roasting it at a high temperature, which seals the skin, keeping the chicken juicy, and creates a delicious crispy skin.

Once the chicken is cooked, serve it over a pile of tender greens (e.g. arugula, watercress, baby spinach or kale) or sauté heartier greens like kale, collards, or mustard greens in the seasoned pan drippings and finish with a pinch of salt and lemon juice.

The Go-To Crispy Roast Chicken

Servings

Prep Time

5 minutes

Cook Time

50-60 minutes

Note that you’ll get the deepest flavor if you season the chicken an hour–or if time allows a day–in advance (refrigerate it uncovered, to dry out the skin). Fresh herbs for the cavity aren’t essential here, but if you have them on hand, they’ll infuse the chicken with an additional fragrant layer of flavor.

Ingredients

One (3½-4 lb) whole chicken, patted dry
1 tablespoon plus 2 teaspoons of The Go-To seasoning
Small bunch mixed herbs, such as rosemary, thyme, and sage and/or marjoram (optional)
Mixed greens such as kale, collards, mustard greens or spinach, for serving
Lemon wedges, for serving

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Directions

Season the chicken inside and out with The Go-To. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
When you’re ready to cook, heat the oven to 450 degrees. Place chicken breast-side up in a roasting pan or large cast iron skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer depending on its size. Let stand for 10 minutes before carving as desired.

Tags : The Go-To

categories : Recipes

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