A whole roasted chicken with crackling skin and deep savory flavor. No extra salt needed.
The dish that started it all — Big Ma seasoned her Sunday bird without the salt shaker, and nobody at the table ever missed it.
You'll need: 12-inch cast iron skillet or roasting pan, kitchen string, meat thermometer
Ingredients
- 1 whole chicken (4–5 lb), patted completely dry, inside and out
- 1/4 cup Roasted Chicken Mix, divided: 2 tbsp under the skin, 2 tbsp outside
- 1 tbsp Mama Nina Mix, for the butter
- 1 1/2 tbsp softened unsalted butter or olive oil
- 1 head garlic, halved crosswise
- 1 lemon, halved, for the cavity (optional)
- 1 small bundle fresh thyme, rosemary, parsley or sage, for the cavity (optional)
- Black pepper, to taste (optional)
Method
- Heat the oven to 425°F. Pat the chicken completely dry, inside and out. Tip: Dry skin is crispy skin. Leave it uncovered in the fridge for an hour first if you can.
- Set the chicken breast side up in the cast iron skillet with the wings tucked under. Put the lemon, herbs and one garlic half in the cavity and tie the legs together. Set the other garlic half cut side down in the pan. Tip: Tying the legs keeps the breast from drying out before the thighs finish.
- Stir the 1 tbsp Mama Nina Mix into the butter or oil. Loosen the breast skin with your fingers and rub half underneath. Rub the rest over the outside.
- Season all over with the 1/4 cup Roasted Chicken Mix: 2 tbsp under the skin, 2 tbsp outside. Tip: No salt goes on this bird. The Mix does that job.
- Roast on the middle rack until the thigh reads 165°F, about 60–80 minutes. Tip: If the skin gets dark before it's done, lay a loose sheet of foil over the top.
- Move the chicken to a board and rest 15 minutes before carving. Squeeze the roasted garlic out of its skin and serve it with the chicken. Tip: The rest lets the juices settle back into the meat.
Also works in: Roasting pan with a rack: same temperature and time.
Don't be salty.