A superhot oven is what separates the professionals from the rest of us. While we dream of 900°F, we’re making the most of our enamel-coated cast-iron Dutch oven in 500°F. Chicken cooked in a hot covered pot cheats your way to moist meat and crisp dry-rubbed salty skin just like the pros. Whole chickens are easy to cut in half with poultry shears, a sharp knife, or a cleaver, or have your meat guy do it. First, get the pot raging hot. Start the chicken halves skin side down to sear in the juices. Flip halfway through cooking and leave the cover off to crisp the skin. Good pot holders and tongs are a must. Skip the sauce because the skin is killer good.
Recipe information
Yield
makes 2 to 4 servings
Ingredients
Preparation
Step 1
PLACE a 7-quart enamel-coated cast-iron pot with a tight-fitting lid in the oven. Heat the oven to 500°F and let the pot get good and hot, about 15 minutes.
Step 2
Meanwhile, Rinse the chicken halves and pat them dry. Sprinkle all sides with the dry rub.
Step 3
Carefully Pull out the oven rack that’s holding the hot pot and remove the cover. Pour in the oil and place the chicken halves skin side down in the pot. Quickly cover the pot and close the oven. Bake for 30 minutes.
Step 4
REMOVE the cover, carefully flip the chicken halves to skin side up, and bake uncovered for 15 to 20 minutes, until the chicken reaches an internal temperature of 175°F in the thick part of the dark leg/thigh meat.
