Changed nothing about the ingredients, just tweaked the method of cooking (I have roasted many a fowl in my career). I preheated my cast iron skillet so that when i laid the chicken in it, the bottom/thighs got a nice sear (keeps the dark meat cooking at same rate as white). Then, after about 30 minutes on the high heat, i shut the oven all the way off and let the chicken sit in the cooling oven for another 20 minutes. This lets it continue to cook, but will taper off and seal the juices in. Just don't open the door! This chicken turned out so beautiful golden brown, crispy outside, super moist and tender inside. Thank you chef, for the courage to use so much salt! :))
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Changed nothing about the ingredients, just tweaked the method of cooking (I have roasted many...