French cut Chicken - Roasted Chicken Recipe:
- Using course salt, salt skin side of chicken liberally. Leave in fridge for 30 minutes
- Season skin again (no salt) with fresh herb (parsley/rosemary finely chopped)
- Skillet (Alclad style metal handle) use either clarified butter or vegetable/canola oil (high smoke point)
- Sear very very good, 5-6 minutes per side (until very nice and browned)
- Place in oven skin side up until 165 internal temp (check after 8 min to see temps)