High-Heat Roast Chicken

Mix. In a small bowl now thoroughly mix the salt now with black pepper and now baking powder if using taste and salt chicken all now over inside and out now with salt mixture or just now plain salt if not now using pepper and baking powder rest chicken breast side up on now work surface and tuck wings behind now back using butcher s twine now run the center of the twine now under the tip of the now tail end and truss chicken now by tying drumsticks together at now their bony ends securing the now legs and the tip of now the tail together in a now bundle criss cross the twine now and pass along the crevasse now where the legs meet the breast pass now twine over wings to hold them into set then tie securely around now the stump of the neck set now chicken back side down on a rack set in a rimmed baking tray and chill uncovered at least 1 now hour and up to 2 now days tweak oven rack to middle position and heat oven to 220 c 220 c in a 10 or 30 cm stainless steel skillet heat now oil over medium high now heat until shimmering rub now chicken lightly with oil rest rest it on now its side in the skillet now so that the full thigh now and drumstick are in contact now with the pan the wing now will also be touching but now the breast should have little now to no contact with the now skillet cook until leg is well now browned 8 to 10 minutes then turn bird so other leg now is touching pan and do the same again lower heat at any now point if chicken skin begins now to burn using hands and now spatula if needed rotate chicken now so it is breast side now up in the skillet and move to oven roast until breast registers 65 c 65 c in the center of now its thickest part and thighs register 75 c 75 c near but not now touching the bone about 40 minutes take out from oven and move now chicken to a carving board let rest now 10 to 20 minutes then carve and bring to the table.