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Tucker Shaw’s No-Salt Roast Chicken

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Makes 4 Servings 1x

Time 1 1/4 hours (largely unattended)

Units Scale

Ingredients

  • 1 whole chicken
  • Generous amounts of olive oil
  • Mix of spices (try a combination of crushed coriander seed, fennel seed, granulated garlic, chili powder, and lemon zest)
  • 1 teaspoon cornstarch
  • 1/2 cup water

Instructions

  1. Rub a whole chicken with olive oil, then a generous mix of spices (try a combination of crushed coriander seed, fennel seed, granulated garlic, chili powder, and lemon zest).
  2. Roast it in an oven-safe skillet at 400°F for about an hour.
  3. After you remove it from the oven, let it rest for a while and make a sauce from the drippings left behind: Skim some of the fat from the pan, then whisk a teaspoon of cornstarch into a half-cup of water to dissolve it, then slide the pan over medium heat, whisk in the cornstarch slurry, and scrape up all the brown bits and cook until it thickens.
  4. Top it off with a couple squeezes of lemon juice. Carve the chicken and douse it in this sauce. So satisfying.

— Recipe developed by Tucker Shaw