High Heat Roasted Chicken Recipe - 4K
There are so many ways to roast a chicken Right now we're all over this high heat method, it's a bit of a hybrid of other techniques and we think you'll really enjoy it. You can make a really great pan sauce out of the drippings as well.
Ingredients
| Whole chicken | 1 | |
| Lemon | 1 | |
| Shallots | 6 | |
| Baby potatoes | 6 | |
| Small carrots | 4 | |
| Salt | To Taste |
Directions
Getting Ready
Preheat oven to 500ºF (260ºC)
Making
Preheat a large heavy shallow sided cast iron pan.
Clean the chicken and save the giblets, neck, and feet for soup stock.
Liberally salt the chicken inside and out.
Place the chicken, breast side down in the heated pan, and cook for 25 minutes.
While the chicken cooks, prep the veg and lemon - peel the shallots, cut the baby potatoes in half, slice the lemon in half, slice the carrots in half.
Pull the chicken from the oven and surround it with the veg, place back in the oven and cook another 25 minutes or until temp in thigh reaches 180°F (82°C).
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 3440Calories from Fat 2041
% Daily Value*
Total Fat 226 g347.7%
Saturated Fat 64 g320%
Trans Fat 0 g
Cholesterol
Sodium 1504 mg62.67%
Total Carbohydrates 50 g16.7%
Dietary Fiber 5 g20%
Sugars 2 g
Protein 286 g572%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
