Jacques Pepin's Basic Roast Chicken

Ingredients

• 1 3 1/2-pound chicken
• Salt and ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    853 calories; 59 grams fat; 17 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 73 grams protein; 297 milligrams cholesterol; 277 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
2. Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
3. When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

55 minutes