Roasted chicken always seems like a long cooking luxury fit only for weekends but with this method, of cooking at a very high heat, roasted chicken can be yours in less time than it takes to order one for take-out. If you want to serve four, buy two chickens rather than one larger one.
3 pound roasting chicken, giblets and neck removed
2 -3 teaspoons grated orange zest
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon chopped fresh rosemary
Preheat the oven to 475 degrees.
Rinse the chicken in several changes of cold running water and pat dry. Place the orange zest, garlic, salt, black pepper, red pepper flakes and rosemary in a bowl and mix to combine.
Rub the skin and flesh with the herb mixture and place the chicken on a roasting pan.
Place in the oven and cook for about 30 minutes or until the internal temperature reaches 160 F. Serve immediately.