Forget the brine. Forget the deep fryer. In fact, forget everything you think you know about roast chicken. There are two settings you need to know here: 300F and broil. I’ve seen a lot of recipes that call for 325 or 350, some that call for 425 or 450. These might work in the professional kitchen where everything is planned out, but this blog is about home cooking where somebody spills a glass of milk at the table, and it feels like the world goes into a relative tailspin.
1. Take your cast iron pan, cut up some potatoes, carrots and/or onions, toss with oil and little salt, put in the bottom of the pan.
2. Spatchcock (cut the spine out of the chicken) and season well with salt and whatever herb you want. If you have herb sprigs, you can put them on there.
3. Set the oven to 300F or 275 convection. Cook the chicken until the meat temperature is about 150. No, I don’t know how long that is, get a thermometer. Even if I told you how long, it would vary on the thickness of the meat, whether it was cold to start with, etc. Forget times. It’s done when it’s done regardless of the clock/timer.
4. Pull it out and let it rest at least 15 minutes.
5. When you’re ready to serve, crank up the oven to broil, and baste the chicken skin with some of the chicken fat or oil.
6. Brown just under the broiler element until the skin is brown and blistering.
Serve with the potatoes/carrots/onions as a side dish, adjust seasoning if you need to and maybe sprinkle with a little bit of sherry or apple cider vinegar. Garnish with herb and cut it up however you like it.