TO GET GREAT ROAST CHICKEN IN ONE HOUR. TRULY.
THE HEAT Turning
the oven up to 450 degrees, instead of roasting at a more typical 350 to
375 degrees, ensures nicely browned, well-rendered skin.
A SKILLET Swapping
a roasting pan for a skillet allows the juices to pool deeper in its
smaller surface area, so less evaporates and more is left over for pan
the THIGHS Placing
the bird breast side up onto the preheated skillet sears the thighs,
giving them a head start so that they cook in sync with the delicate
OFF THE HEAT Turning
off the oven when the meat is halfway done allows the chicken to finish
cooking very gently (it will rise 40 degrees) and not dry out.