Roast Chicken in Under an Hour
This is the quickest way to deliver incredibly juicy and delicious roasted chicken to your table any night of the week! You can keep it simple by seasoning simply with salt and pepper, or you can get creative by rubbing spices or chopped fresh herbs under the skin. Some of my favorite spice blends include: cumin, fennel, rosemary, and garlic; smoked paprika, oregano, cumin and orange zest; or minced fresh thyme, minced fresh tarragon, garlic and lemon zest. Mix just enough olive oil or softened butter into the spices/herbs to create a paste, and season the paste with salt and pepper. Using your fingers, gently loosen the skin from the chicken, and rub the spice mixture under the skin on top of the breast and over the thighs. Sometimes I’ll also slide a couple thin slices of lemon under the skin. If there’s any spice mixture leftover, it can be slathered over the outside of the bird.
Servings: 2 -4
Ingredients
- 1 3 ¼ - 3 ½ pound chicken
- Spice rub or spices/herbs of your choice (optional)
- Salt and freshly ground black pepper
- 1-2 tablespoons neutral vegetable oil
Instructions
- Preheat the oven to 450˚F.
- If it hasn’t been done for you, first cut out the backbone of the chicken. Place the bird breast side down on a cutting board. Using a sharp pair of kitchen shears, cut along one side of the backbone, then along the other side to remove it completely (you can discard the backbone or freeze it for stock down the line). Turn the chicken breast side up and press down on the breast to flatten it. Next, tuck the wings under the breast. If you’re using a spice rub, now’s the time to rub it under the skin. Season the chicken with salt and freshly ground black pepper. Let the chicken sit at room temperature for a few minutes to come to room temperature. Do Ahead: The chicken can be spatchcocked and seasoned up to 1 day in advance and refrigerated. Bring to room temperature before proceeding. By the way, a whole chicken can safely sit out at room temperature for up to 2 hours.
- Heat 1-2 tablespoons of vegetable in a heat-proof heavy-bottomed skillet, preferably cast iron, over medium-high heat. There should be just enough oil to lightly coat the bottom of the pan (if you’re using a stainless steel pan, opt for closer to 2 tablespoons of oil to prevent the skin from sticking). Once the oil is shimmering, place the chicken in the pan, breast side down. Let the chicken cook, undisturbed, for 4-6 minutes, or until the skin is golden brown and releases easily from the bottom of the pan. Flip the chicken over so that it’s breast side up, then slide the whole pan into the oven. Roast for 20-30 minutes, or until the chicken juices run clear (the internal temperature of the thigh should read 165-170˚F). If the skin starts getting too dark before the chicken is cooked through, tent it with foil. Transfer the chicken to a cutting board, and let it cool for 10 minutes before carving. Serve the chicken with a drizzle of the pan juices, if you’d like.