(Food styling / Jonathan Levitt; Photos by Zara Tzanev for The Boston Globe)
Serves 4
Many supermarket chickens are so moist that you can roast them in a very hot oven without worrying that they'll dry out. During cooking, the skin will turn very crisp. Here, we rub them lightly after roasting with butter.
| 2 | pounds chicken legs and thighs |
| 1 | teaspoon salt, or to taste |
| 2 | tablespoons butter |
1. Set the oven at 450 degrees. Pat the chicken pieces dry with paper towels. In a large, oven-proof baking dish or roasting pan, arrange the pieces. Salt them evenly.
2. Roast the chicken for 40 minutes or until the skin is crisp and golden brown and the juices run clear when the thickest part of a thigh is pricked with the tip of a knife. Rub the skin with the butter. Leave to rest for 15 minutes. - Jonathan Levitt
© Copyright 2007 Globe Newspaper Company.
