Roasting individual bone-in, skin-on chicken parts rather than an entire chicken allows the meat to cook faster and alleviates the need for messy carving.
Exposing the chicken to an initial blast of high-temperature heat, then finishing it at a more moderate temperature, ensures a crisp skin and a moist, juicy meat.
- 4 pounds bone-in, skin-on chicken parts (from 1 chicken)
- 2 tablespoons minced lemon zest (from 1 large lemon)
- 2 tablespoons minced fresh rosemary
- 2 to 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Preheat the oven to 450 degrees.
Rinse the chicken. Pat it dry.
In a bowl, combine the lemon zest, rosemary, oil and plenty of salt and pepper. Rub the mixture evenly over the surface of the chicken skin. Arrange the pieces in a roasting pan.
Roast the chicken for 15 minutes. Reduce the oven temperature to 375 degrees and continue to roast until the juices run clear when a thigh is pierced with a skewer, 15 to 20 minutes, depending on the size of the pieces. The chicken is done when a thermometer inserted in the thickest portion registers 180 degrees. (White meat cooks more quickly than dark meat. Depending on the size of the chicken pieces, it may be necessary to remove the breasts and wings before the thigh and drumsticks.) Transfer the chicken to a platter and set aside to rest for a few minutes before carving.
Adapted from "Michael Chiarello's Casual Cooking" (Chronicle, 2002).
Tested by Renee Schettler.
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