Classic Roast Chicken
Since it is made everywhere, it may be a stretch to call roast chicken “French”—but not to call it one of the simplest of the world's great recipes. There are three keys to success: One, pay attention to the technique; it works. Two, start with a good chicken (find a free-range or kosher chicken you like and stick with it); without it, the technique is wasted. And three, use butter if at all possible; the difference is profound. You can use this technique or any of the variations with baby chicken (poussin) or Cornish hens.
- One 3- to 4-pound chicken, trimmed of excess fat 2 tablespoons soft butter or extra virgin olive oil
- Salt and black pepper to taste
Instructions:
- Preheat the oven to 450°F. Rub the chicken with the butter and season it with salt and pepper. Five minutes after turning on the oven, place a cast-iron or other heavy ovenproof skillet on a rack set low in the oven.
- When the oven is hot, about 10 minutes later, carefully place the chicken, breast side up, in the hot skillet. Roast, undisturbed, for 30 to 40 minutes, or until an instant-read thermometer inserted in the meaty part of the thigh registers 155°F. Remove from the oven, let rest 3 to 5 minutes, then carve and serve.