- 1, 12-pound chicken, washed and patted dry
- 1 tablespoon peanut, canola, or olive oil
- Kosher salt
- Spicewalla Tandoori
- Spicewalla Pepper
- Whole garlic cloves
- Onions, julienned
- Bay leaves
- Black peppercorn
- Cinnamon sticks
- Let chicken rest at room temperature for at least 30 minutes. Putting a cold chicken in the oven will cause it to cook unevenly. Preheat oven to 500 degrees Fahrenheit. Place a 12 Inch Skillet in the oven to preheat.
- Lightly coat chicken with a tablespoon of oil. Liberally apply coarse kosher salt to the chicken, including the cavity. Liberally apply Spicewalla Tandoori and Spicewalla Pepper to chicken.
- Truss the chicken, keeping the wings and thighs tucked-in provides a more even cooking surface.
- Place chicken in the hot skillet, breast side up. You will hear the bottom skin of the chicken sizzle when it hits the pan. This will crisp it up. That way, you don’t end up with a roast chicken that is crisp on top and soggy on the bottom. Roast the chicken for 15 minutes at 500 degrees Fahrenheit. Lower oven heat to 350 degrees Fahrenheit. Roast for an additional 30-45 minutes, using an Instant-Read thermometer to check for 160-165 degrees Fahrenheit.
- For the last 20 minutes, add whole cloves of garlic, julienned onions, bay leaves, whole black peppercorn, and cinnamon sticks to the skillet.
- Transfer the chicken to a cutting board, and let it rest for about 5 minutes. After removing the chicken, strain the gravy in the skillet for pan jus.
Pro Tip: It’s best if the chicken is refrigerated overnight, as this extracts moisture from the skin, allowing it to crisp.