kosher salt
spice rub (e.g. TSM Chicken Rub, Cali Fennel Rub, etc.)
- The night before cooking the chicken, salt it all over with kosher salt and leave uncovered in the refrigerator. If it waits longer than over night, so much the better.
- One hour before roasting it, remove from refrigerator.
- Preheat oven to 450 degrees. Set oven rack in center.
- Rub spice into chicken all over.
- In 12" cast iron skillet, add enough olive oil to cover the bottom and heat on medium-high. When the oil is shimmering, add the chicken, breast side down, to the pan and brown for 6 minutes.
- Flip over chicken and heat for another 5 minutes.
- Transfer cast iron skillet to the oven and cook for 10 minutes.
- Then turn pan halfway and cook for another 10 minutes.
- Until chicken reaches 165 degrees, continue turning pan halfway and cooking.
- Remove from oven and let rest 10 minutes before carving.
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