My cooking skills are limited to grilling, usually. Wanted to expand on it tonight so I tried Matt Hranek's roasted chicken from his cook book, "A Man and His Kitchen." I've tried this recipe before and botched it by placing the chicken with its back facing up towards the sky. The result was more of a boiled chicken then, not great.
But the world is full of underdogs and we tried again. The recipe was simple and only took 20-25 minutes to start from zero to getting the chicken in the oven. The longest part was waiting for the chicken to cook in the oven (60-90 minutes plus 20 minutes resting.)
Matt's instructions are to start the oven at 425 degrees then drop it to 375 after 20 minutes and let it run for an hour. I checked in with around 40 minutes left after I dropped the temperature and the skin wasn't getting dark fast enough for me so I bumped the temperature back up to 425 for the remainder of the cook. I'm pretty sure I saw a video of Martha Stewart saying to cook at 425 for an hour to get a crisp chicken, so I'm going off that.
This time I'm happy with the end result. It came out with a nice golden color on the breasts and when I carved the chicken (as Matt suggested in his book) I could see it was moist all around. I'm left with a lot of meat for lunch tomorrow and am thinking about using some of the breast meat to make enchiladas.
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