Poulet rôti tout simple

Ingrédients

• 1 (3 to 4 lb) whole chicken
• Olive oil
• Diamond kosher salt
• Freshly ground pepper

Préparation

1. 1

   --- 24 Hours Ahead (if you can, a few hours if not) ---

2. 2

   Pat the chicken dry inside and out with a paper towel and trim excess fat around the opening.

3. 3

   Drizzle a little olive oil and heavily season with Diamond kosher salt and freshly ground pepper over the entire chicken, and a little on the inside of the cavity. If you are feeling adventurous, you can even separate the skin and season underneath.

4. 4

   Refrigerate for 24 hours (preferably uncovered).

5. 5

   --- Roast It ---

6. 6

   Remove the chicken 1 hour before roasting to temper (bring to room temperature).

7. 7

   Preheat oven to 400° F on convection if you have it (425° F for conventional) with an oven-proof skillet in the oven (cast iron or carbon steel).

8. 8

   Place the chicken on the skillet in the oven with the cavity facing the front of the oven.

9. 9

   After about 30 minutes, rotate the skillet 180° so the legs/cavity face the back of the oven to help with even cooking and browning.

10. 10

    Remove the chicken from the oven when the center of breasts register 155° F and thighs 165° F (10° F below the target finish temperatures) as there will be carryover cooking. /

11. 11

    Transfer the chicken to a cutting board to rest uncovered for 10 to 15 minutes before carving and serving.

12. 12

    Optional: After removing the chicken from the skillet, spoon out most of the fat. Add some chopped shallot, fresh thyme, white or red wine and cook down to a pan sauce to spoon over the chicken.