Ingredients
- 1 4lb chicken, back bone removed
- 1/4 cup salt
- 1 tablespoon pepper
Make it step by step
- Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
- wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
- Starting with the inside of your chicken, generously season the bird.
- Flip the bird and season the other side. You may need more salt and pepper. Make sure that you get all the nooks and crannies.
- Place the chicken skin side up on the rack in the cookie sheet and place under the broiler.
- After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
- let the chicken broil for another 10-15 minutes. Check the internal temperature with thermometer. You want it to read 160°F for the chicken to be cooked all the way through. It is best to place the thermometer in a think area like between the leg and thigh.
- If your chicken is not fully cooked, flip it again, and let it finish skin side up.
- Let the chicken rest for at least 10 minutes. You do not want all the yummy juices to be wasted on your cutting board. I like to cut the chicken into 8 pieces: the legs, thighs, wings and breasts.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sarah Alcone, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.