Pastrami Roast Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Position a rack in the middle of your oven. preheat to 450

Step 2

• Remove the skillet from the oven and let it rest 15 to 20 minutes.

Step 3

Using tongs, tilt the chicken to allow the juices from the cavity to drip into the skillet, then transfer the chicken to a large cutting board.

Step 4

Get your mise on: + Cut 2 large onions in half through the root end and slice into 4-inch-thick wedges.

Step 5

Scatter the onions in a 12-inch cast-iron pan (or on a large rimmed baking sheet).

Step 6

+ Cut 2 heads of garlic in half crosswise and nestle them into the onions, cut-sides down, skins and all."

Step 7

Drizzle 3 tablespoons olive oil all over the onions and garlic and season with 1 teaspoon salt, tossing to coat.

Step 8

Season the chicken: + Pat the chicken dry with paper towels.

Step 9

In a small bowl, combine 4 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon paprika, 1 tablespoon brown sugar, and 2 tablespoons olive oil, mixing with your fingertips until a paste forms.

Step 10

Place the chicken breast-side up on top of the onions in the skillet.

Step 11

Rub the paste evenly over the chicken, making sure to hit all the nooks, crannies, and undersides.

Step 12

Roast the chicken: • Transfer the skillet to the oven, with the legs toward the back of the oven, and roast 50 to 65 minutes, giving the onions a stir once or twice after 30 minutes

Step 13

Serve: Stir cup dill leaves into the onions and garlic in the pan.

Step 14

Carve the rested chicken, removing the legs from the carcass first, then the breast and wings.

Step 15

Slice the breasts crosswise into 7-inch-thick pieces and cut between the drumstick and thigh to separate them.

Step 16

Return the chicken to the skillet, on top of the onion mixture, and serve with Dijon mustard for slathering.