You will need pepper, chicken broth, a roasting pan and rack, and towels to turn chicken(or tools) for this part.
Adjust oven rack to middle position and preheat to 400 degrees. Set a V-rack in a large roasting pan and lightly spray with non-stick cooking spray. Remove chicken from brine and dry.
Season chicken on all sides with pepper and set wing side up on rack. Roast for 30 minutes. Rotate chicken, I use a towel on each end, so that other wing is facing up. Roast for another 30 minutes.
Remove roasting pan from oven and rotate chicken breast side up. Add 1 cup of chicken broth and roast until chicken is golden brown and the temp is 160 in the thickest part of breast and 175 in the thickest part of the thigh. This will take 40 minutes to an hour. You want to have a constant thin layer of broth in the roasting pan so add more if needed. Transfer chicken to a cutting board and let rest, uncovered, while you roast the veggies.
In this recipe I consider the equipment important. You need a good roasting pan and rack. You don't need to spend 100 bucks to get this. I spent about 40. You want it to be large enough to do a turkey, if you cook those too. Most important you want handles on the rack. The shape should not be flat, it should be more like a V.
If you already have a pan you can get a V rack for about 10 bucks.
Veggies up next and then you have an entire meal!
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Yum! We just had this, along with roasted parsnips, carrots, turnips, and potatoes. I don't have a v-rack, so no crispy skin, but otherwise good. Now I'm making broth with the carcass and some old chicken backs and wings -- house smells heavenly! Hope y'all are well -- I'll be in Rehoboth, lucky me, for a week --- let's get together sometime after I get back. I'll come check out the new stores!
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