Recipe adapted from Cook's Illustrated.
1 tbsp. kosher flake salt 1 whole chicken (3.5 to 4.5 lbs, giblets reserved) 1 tbsp. olive oil 2 tbsp. Sage & Spice Seasoning
Put the oven rack in the middle position, place 12-inch oven-safe skillet on rack (cast iron works), and heat the oven to 450 degrees.
Rub entire chicken with oil. Then sprinkle and rub salt and sage seasoning over and inside the chicken. Tie the legs together with twine and tuck wing tips behind back. Place chicken breast-side up in hot skillet in the oven. Roast for 25 to 35 minutes, until the breasts are 120 degrees and thighs are 135 degrees.
Turn off oven and leave chicken inside for 25 to 35 minutes more, until the breasts are 160 degrees and thighs are 175. Remove the chicken from oven to a cutting board and let rest 20 minutes. Slice and serve with giblet gravy.
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