Servings: 4
Allowing the salted chicken to sit on a rack at room temperature for an hour encourages it to cook evenly, infuses flavor, and helps to achieve a gorgeous golden color. Once the chicken is glazed and back in the oven, watch it carefully so that the glaze doesn’t burn.
I've made this so many times and every time it's great. On weeknights I haven't always waited the full hour before cooking; it certainly is one step up in yumminess if you do have time for that hour, but you can get by rushing it a bit if needed!
This recipe was so good and SO easy! I used the carcass (with the aromatics still inside!) for homemade chicken stock and it, too, was fantastic!
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