|Tiny Roasted Chicken - olive oil, salt, pepper and garlic powder|
|To appreciate just how small, check out my hand next to it|
When we bring this home from the butcher on Saturday - they have super deals starting an hour before closing so they don't have anything sit over their two days off on Sunday & Monday - I rinse the chicken, put it in a resealable bag with a squirt of olive oil, sea salt, black pepper and garlic powder.
I roast on a bunt sheet pan from Restaurant Depot - we have a couple of dozen of these on hand and use them for pretty much everything from baking to grilling.
Remove the chicken from the bag and place it on a sheet pan, covered with a Sil pat or heavy duty aluminum foil. Make sure to season the inside cavity, this adds flavor to the breast meat.
To seal in the juices, I typically roast at 425 degrees F for about 45 minutes or till there is a beautiful bark on the skin and the juices from a pierced piece on the thigh run clear. You can also check it with an instant read thermometer for paltry temp.
Make sure to allow it to rest at least 10 minutes, this makes a HUGE difference especially on the white meat. Juices redistribute to the thickest breast and keep it moist and flavorful.