Roast Chicken
- Level: Easy
- Total: 1 hr 50 min
- Active: 15 min
- Yield: 6 to 8 servings (about 6 cups shredded)
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- Level: Easy
- Total: 1 hr 50 min
- Active: 15 min
- Yield: 6 to 8 servings (about 6 cups shredded)
Ingredients
1 6-pound roasting chicken, giblets removed
Kosher salt and freshly ground pepper
1 head garlic, halved crosswise
1 shallot, halved lengthwise
6 to 8 sprigs thyme
4 to 6 sprigs rosemary and/or sage
4 bay leaves
1 lemon, halved
2 tablespoons vegetable oil
Directions
- Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.
- Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165˚, 1 hour 15 minutes to 1 hour 30 minutes.
- Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.
