Bon Appetit - October 2017

1 Use 1 tsp.

Diamond Crystal

or ½ tsp. Morton

kosher salt per lb.

2 Salting the

chicken ahead of

time allows the

seasoning to really

penetrate the

meat. An hour is

great, but longer

is even better:

Chill the salted

bird, uncovered,

up to 1 day.

3 Or a 3-qt.

enameled cast-iron

baking dish.

4 Now’s the time

to sprinkle a flavor-

packed dry rub over

that bird if you’re so

inclined. See p. 69

for a few of our faves.

5 This prevents the

chicken from

sticking to the pan.

6 You can also

arrange some

veggies around

the bird for a built-

in side dish. Turn

to p. 70 for ideas.

7 An instant-read

thermometer inserted

into the thickest

part of the breast

should register

155°; it’ll climb

to 165° as

the chicken rests.

8 And up to

45 minutes.

9 See p. 73 for

our step-by-step

illustrated guide

to carving.

It really is

this simple.

Pat a 3½–4-lb. whole chicken

dry with paper towels and season

generously with kosher salt

1

inside and out. Tie legs together

with kitchen twine. Let sit 1 hour.

2

Place a rack in upper third of

oven and set a 12" cast-iron skillet

3

on rack. Preheat oven to 425°.

Once oven reaches temperature,

pat chicken dry with paper

towels again and lightly coat with

olive oil.

4

Drizzle a bit more oil

into hot skillet.

5

Place chicken in

the center of skillet.

6

Roast 50–60

minutes.

7

Let chicken rest in skillet

at least 20 minutes.

8

Transfer

to a cutting board and carve.

9