The ultimate high-heat roast chicken recipe for busy cooks, single cooks and even reluctant cooks, this method results in a succulent bird every time. A smaller-than-average bird works best here.
- 1 chicken, 3½ to 4 pounds, any giblets removed
- 1 tablespoon grape seed oil or canola oil
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon white sugar
Adjust the oven rack to the middle position. Set a 12-inch ovenproof skillet on the rack, and heat the oven to 450° F.
Rinse the chicken inside and out, discard any pads of fat by the tail, and pat dry with paper towels. Set on a plate. Whisk together the grape seed oil, soy sauce and sugar in a small bowl. Spoon the mixture over the chicken and rub it in with your hands, turning the bird over a few times. Twist the wingtips under and tie the legs together.
Using oven mitts, remove the hot skillet from the oven and lay the bird in it breast side up. Roast for 30 minutes, then turn off the heat. Do not open the oven door. Leave the chicken in the oven for another 30 to 35 minutes, where it will continue to cook in the residual heat. The breast meat temperature should rise to about 155° F and the thighs to about 170° F. (If not, you can turn the heat back on for a few minutes.) Transfer the chicken to a warmed platter. Let rest, uncovered, for 10 minutes before carving.
Optional Golden Gravy
Pour the fat off the drippings in the skillet and set it over medium heat. Stir in 2 tablespoons white wine. Add about ¾ cup gluten-free chicken broth and bring to a boil, scraping up the browned bits in the pan. Mix 1 teaspoon cornstarch with 2 teaspoons of cold water and stir into the broth mixture until the gravy clears, about 10 seconds. Taste for seasoning, and pour into a warmed bowl.
Nutrition Analysis: 70 cal, 7 g fat, 5 mg chol, 50 mg sodium, 1 g carbs, 0 g fiber, 0 g sugar, 1 g protein
Calories: 510, Carbohydrates: 1 g, Protein: 1 g, Fat: 7 g, Cholesterol: 5 mg, Sodium: 50 mg, Fiber: 0 g
Recipe © copyright 2014 by Jacqueline Mallorca.
The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cookand Gluten-Free Italian.