- Instant-Read Meat Thermometer
- One fresh whole chicken, 5-5 1/2 pounds
- A large cast iron skillet or roasting pan
- 4 Tablespoons of melted butter
- 1 teaspoon of kosher salt
- 2 tablespoons of all-purpose steak seasoning. I like McCormick Grill Mates Montreal Steak Seasoning.
- Place cast iron pan inside oven and preheat oven and cast iron pan to 450 degrees. Preheating the pan helps the chicken cook faster.
- Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed. My local Fresh&Easy market sells them already cleaned.
- Rinse chicken well with cold water and pat dry with paper towels. I don't worry about tying the legs together, but I do tuck the wing tips under the wings.
- Pour melted butter over chicken and season with salt and all-purpose steak seasoning.
- Working carefully, open oven, slide oven shelf out, and transfer chicken to hot skillet.
- Roast chicken at 450 degrees for about 45 minutes, or until temperature in thickest part of thigh reads 165 degrees.
- Remove chicken from oven and let rest 15-20 minutes before carving. Resting the meat before carving is an important step. If you cut into the meat straight from the oven, the juices will run out and the meat will be dry. If you let the meat rest, the juices will redistribute and the meat will be wonderful and juicy.
Source: I Heart Naptime
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