Optional with Lemon and Garlic

Yield: 4 Servings

Adapted from Claire Saffitz/Bon Appetit

Where do you get these small chickens? I remember my dad, a meat dept manager, mentioning chickens by type, fryer, roaster, stewing, etc. Maybe that is a clue. I looked it up and found the type is an indication of age and weight at time of slaughter. Fryer/broilers are small chickens between 2½ and 4½ lbs. Roasters are typically 4½ to 7 lbs. Stewing chickens are larger and are no longer productive laying chickens.

Local stores in So Cal and CO rarely have anything under 5 lbs. These are basically roasters. The smaller broiler/fryers? I think those all get used up for their in-store rotisserie chickens.

Since I usually can’t find broiler/fryers I have had good success with 5½ lb roasters.

• 13–4 lb whole chicken, patted dry
• Kosher salt, freshly ground pepper
• ¼cup (½ stick) unsalted butter, melted, or olive oil
• Optional:
• 1lemon, halved crosswise, seeds removed
• 1head of garlic, halved crosswise (no need to remove peel)
• 1bunch of fresh poultry herbs

Arrange a rack in center of oven; preheat to 425°F. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin draped between leg and breast, making about a 3″-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). Exposing the leg joint makes it easy to tell if chicken is cooked and encourages hot air to circulate to thickest part of chicken. Repeat on second side. See the picture above.

Season every single surface of chicken, including skin along backbone, cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous pinches. If using, tuck the fresh poultry herbs in the cavity.

Option: Heat the cast iron pan on a burner before putting in the chicken. This gives the dark meat a head start.

Transfer chicken breast side up to a large skillet. If you’re using the optional lemon and garlic, arrange lemon and garlic cut sides down in skillet around chicken. I used a roasting pan and put quartered potatoes and onions around the chicken.

Drizzle chicken with butter and transfer to oven. Roast in center of oven until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. For my 5½ lb chicken I checked at 60 minutes and then needed another 20 for it to be done. To check, remove skillet from oven, and use an instant thermometer to measure the temperature in the thickest part of the thigh and breast. The thigh should be 170°F and the breast 160°F.; Continue to roast, checking every 5 to 10 minutes, until you get the right temperatures.

Let chicken rest in skillet at least 15 minutes before carving. Transfer chicken to a platter. Top with pan juices and serve with roasted lemon and garlic alongside.

Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

Side dish suggestions: