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Author Notes: Roast chicken is one of the easiest and most often cooked dinner entrée's in our household and over the years I have simplified and tested so many different methods to try to get that perfectly roasted chicken. The idea is to get the skin as crispy and salty as you can while keeping the center meat tender and juicy. I start with a very hot oven (425 degrees), turn it down for a while and do not open the oven! I wait until halfway through the cooking cycle to add my fresh herbs and sometimes freshly chopped garlic. Before roasting brush the entire chicken with soy sauce to get a nice even caramelized color. - Chef Tom Minchella
- 4 pounds Chicken
- 2 tablespoons Sea Salt
- 1/2 tablespoon Gound Black Peppercorns
- 2 tablespoons Fresh lavender, chopped
- 1/4 cup Olive Oil
- 1 pound Yukon Gold Potaotes
- Preheat your oven to 425 degrees. Place the potatoes in a bowl and drizzle with the olive oil and season with salt and pepper, set aside. Brush the entire outside of the chicken with the soy sauce and then season inside and out with the kosher salt and black pepper. Don't be afraid to "over salt" just a little. The salt will help draw out some of that moisture making the skin crispy. Place the chicken in a oven proof glass or metal roasting pan and then spread the potatoes around the chicken. Place the chicken in the oven and set the timer for 20 minutes. Do not open the oven and after 20 minutes turn the oven to 275 degrees and set the timer for 45 minutes . After 45 minutes open the door and remove the chicken. Sprinkle the lavender over the chicken and then place back in the oven for another 45 minutes. Remove the chicken and pull the leg bone away from the body and look into the meat to see if it is clear and not bloody. If it is return to the oven for another 15-20 minutes until done. When completely cooked let the chicken rest for 15 minutes before carving.