Roast Chicken
Pat Tyler


Roast Chicken
Roast Chicken

Yield: 4 servings


3½ - 4-lb whole chicken, giblets discarded
1 Tbsp kosher salt
½ tsp pepper
1 Tbsp olive oil
Tarragon-Lemon Pan Sauce


  1. Preheat: With oven rack in middle position, place 12-inch oven safe skillet on rack, and heat oven to 450°.
  2. Prep: Combine salt and pepper in bowl. Pat chicken dry with paper towel. Rub entire surface with oil (or spray with nonstick cooking spray). Sprinkle salt mixture evenly over surface of chicken, then rub in with hands to coat evenly.
  3. Roast: Transfer chicken, breast swide up, to preheated skillet in oven. Roast until breast registers 120° and thighs 135°, 25 to 35 min. Turn heat off and leave chicken in oven until breast registers 160° and thighs 175°, 25 to 35 min.
  4. Rest: Transfer chicken to carving board and let rest, uncovered, for 20 min. Carve and Serve.
Note*: For larger bird, increase time when oven is on from 35 to 40 minutes (Step 3).