Roasted chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase the time when the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same time.

Step 2

1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

Step 3

2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

Step 4

3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce,

Step 5

Pan sauce, in skillet that chicken was in, get majority of grease out of skillet, add 1 tblsp garlic, 1 tblsp lemon juice, 1 tsp taragon and 1 cup of chicken stock, 3 tblsp butter. Simmer until slightly thickened