RECIPE: High-Heat Roast Chicken

Serves 4 generously

Ingredients

One 4 ½-to 5-pound roasting chicken
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh Italian parsley
1 orange
1 onion
3 sprigs fresh rosemary
salt and pepper to taste
kitchen cooking twine

Recipe

Remove wrapping from chicken. Remove any giblets and discard or save for future use. Use paper toweling to dry inside and outside of bird. Place chicken on paper-towel-lined platter. Refrigerate chicken for one hour or up to 8 hours to dry out skin.

Remove chicken from refrigerator. Preheat oven to 500 degrees. Cut onion and orange in to quarters and stuff in chicken along with rosemary sprigs. Use kitchen cooking twine to tie chicken legs together. Place bird on a pan fitted with a roasting rack. Tuck tips of wings under bird.

Combine butter and parsley. Use fingers to smear butter mixture under chicken breast skin. Season outside of bird with salt and pepper.

Roast chicken for approximately 50 minutes. Insert meat thermometer between leg and thigh. The temperature should read 155 degrees. If needed, continue roasting chicken, checking temperature every five minutes. Chicken will continue to cook approximately 5 degrees during rest with final temp of 160 degrees. Rest chicken for 15 minutes. Remove twine and carve.

Recipe Courtesy of Chef Terri Milligan, chefterrimilligan.com