Frango assado com ervas
Comece no dia anterior ao que planeja assar o frango para obter uma pele deliciosa e bem crocante! Para esta receita, você vai precisar de uma assadeira com bordas, uma grade plana para resfriamento e uma frigideira de 25 cm que possa ir ao forno, de preferência de ferro fundido.
Ingredientes
- 5 pound whole chicken (patted dry)
- 2 tablespoons herb salt
- freshly ground black pepper
Modo de preparo
- 1
The evening before you plan to roast the chicken, place a flat baking or cooling rack inside of a rimmed baking sheet.
- 2
Place chicken on rack, breast-side up. Sprinkle herb salt all over chicken and lightly rub it into the breast and onto the legs and thighs. Season with freshly ground black pepper.
- 3
Refrigerate uncovered for 12 to 24 hours (this will make the skin extra crispy!)
- 4
One hour before you're ready to roast the chicken, remove it from the refrigerator.
- 5
When you're ready to bake, place a 10-inch cast iron skillet on the center rack of the oven. Preheat oven to 450°F.
- 6
When oven has reached temperature, the cast iron pan will be very hot. Carefully place the chicken, breast-side up into the hot pan. It should really sizzle!
- 7
After 30 minutes, reduce the oven temperature to 425°F. Flip chicken so it is back-side up.
- 8
After 20 minutes, flip the chicken once more, so that it's breast-side up and roast 20 minutes more.
- 9
Remove chicken from oven and allow to rest for 15 minutes before carving.
- 10
Carve and Serve.
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