High Heat Roasted Chicken
- 8 years ago
There are so many ways to roast a chicken… Right now we’re all over this high heat method, it’s a bit of a hybrid of other techniques and we think you’ll really enjoy it. You can make a really great pan sauce out of the drippings as well.
Ingredients:
1 whole chicken
1 lemon
Handful of shallots
5 or 6 baby potatoes
3 or 4 small carrots
Salt to taste
Method:
Preheat oven to 500ºF (260ºC)
Preheat a large heavy shallow sided cast iron pan.
Clean the chicken and save the giblets, neck, and feet for soup stock.
Liberally salt the chicken inside and out.
Place the chicken, breast side down in the heated pan, and cook for 25 minutes.
While the chicken cooks, prep the veg and lemon - peel the shallots, cut the baby potatoes in half, slice the lemon in half, slice the carrots in half.
Pull the chicken from the oven and surround it with the veg, place back in the oven and cook another 25 minutes or until temp in thigh reaches 180°F (82°C).
Ingredients:
1 whole chicken
1 lemon
Handful of shallots
5 or 6 baby potatoes
3 or 4 small carrots
Salt to taste
Method:
Preheat oven to 500ºF (260ºC)
Preheat a large heavy shallow sided cast iron pan.
Clean the chicken and save the giblets, neck, and feet for soup stock.
Liberally salt the chicken inside and out.
Place the chicken, breast side down in the heated pan, and cook for 25 minutes.
While the chicken cooks, prep the veg and lemon - peel the shallots, cut the baby potatoes in half, slice the lemon in half, slice the carrots in half.
Pull the chicken from the oven and surround it with the veg, place back in the oven and cook another 25 minutes or until temp in thigh reaches 180°F (82°C).