Stovetop-Started Roast Chicken

Ingredients

• 1 whole chicken (about 4 to 4.5 lb)
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp cracked black pepper
• 1/2 tsp garlic powder
• 1 lemon, halved
• 1 small shallot, peeled
• Fresh thyme or rosemary sprigs

Method

1. 1Pat the chicken dry. Score each leg with three deep slashes to help the dark meat cook through.
2. 2Set the bird breast-side up in a 10-inch oven-safe skillet. Rub with olive oil, salt, and pepper. Tuck lemon, shallot, and herbs inside the cavity if using.
3. 3Place the skillet over medium heat and let the bottom gently sizzle for about 12 to 15 minutes to jump-start the legs.
4. 4Move to a 400°F (200°C) oven, convection if available, and roast for 30 to 35 minutes.
5. 5Dust the breast with garlic powder, then raise the heat to 425°F for 5 to 8 minutes to deepen the color.
6. 6Pull the chicken when the breast hits about 160°F. Rest on a plate for 10 minutes before carving.