Shaheen Peerbhai and Jennie Levitt's Cold-Oven Roast Chicken is a simple yet flavorful way to prepare a whole chicken. By starting with a cold oven, the chicken slowly roasts, resulting in juicy meat and crispy skin.
Ingredients: 1 whole chicken about 3-4 pounds. Salt and pepper to taste. Optional seasonings: herbs, spices, garlic powder, onion powder, paprika, etc..
Instructions: Warm the oven up to 450F 232C. Take out the giblets from inside the chicken and use paper towels to dry it off. Rub a lot of salt, pepper, and any other seasonings you want into the chicken, making sure to cover the whole thing. Put the chicken on a roasting rack in a roasting pan so that the breast side is facing up. In a cold oven, put the roasting pan in the middle rack and roast for 50 to 60 minutes, or until the thickest part of the thigh reaches 165F 74C. When the chicken is done, take it out of the oven and let it rest for 10 to 15 minutes before cutting it up. Serve and have fun!
Prep Time: 10 minutes
Cook Time: 60 minutes
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