Quick Roast Chicken: a recipe to have food on the table in less than 30 minutes

We season the chicken ahead of time so that the seasonings are evenly distributed throughout the meat. To do this, sprinkle the chicken with a good handful of coarse salt and rub it so that it adheres to the meat. Let rest for two hours and shake the chicken to remove any excess salt. We give a few touches of black pepper mill.

Preheat the oven to 250ºC for 20 minutes. During this time, we dry the chicken well with absorbent paper and heat an iron skillet, or a suitable source for the oven, with four tablespoons of olive oil. Brown the skin part of the chicken for five minutes.

Leave the chicken skin-down and place it on the bottom of the oven, not on the racks or shelves. Cooking will take 20-25 minutes, depending on the size of the chicken, and whether it is boneless or butterfly-opened. During this time, leaning against the bottom of the oven, the skin will continue to brown and the heat and hot air from the oven will roast the meat.

To verify that it is perfect, measure the temperature on the inside of the thigh and in the thickest part of the breast with a probe thermometer and leave until it is around 75ºC. When the chicken is ready, we take it out of the oven and serve it with a few lemon wedges, taking it to the table where we will later cut it into manageable pieces or prey in the traditional way.