Roast Chicken
Ingredients
- 1 chicken (about 4 pounds)
- 1 tablespoon kosher salt
- Smoked Spanish paprika
Instructions
- Preheat the oven to 400°. Pat the chicken dry with paper towels, and sprinkle with the salt and smoked Spanish paprika to taste. Set in a cast-iron skillet, and roast uncovered until the chicken is tender and the juices run clear, about 1 hour. Let stand 5 to 10 minutes before carving. Serve with roasted potatoes or vegetables. Note: Stein-Novack recommends the local chickens from Godshall’s Poultry in Reading Terminal Market. Serves 2-4
Notes
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