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02/15/2017 11:01 PMWorld renowned chef and Madison resident Jacques Pepin recently posted this recipe to his Facebook page, saying he hoped “this Roast Chicken Recipe makes your weekend easier and you spend time cooking with your friends and family.” Seems like a good wish to us. Here’s the recipe, from The New York Times Cooking section.
—Pem McNerney
Jacques Pepin’s Basic Roast Chicken
From The New York Times Cooking
Ingredients:
1 3 ½-pound chicken
Salt and ground pepper to taste
Preparation:
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. 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. When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.