The citrus-y herb rub and high-heat roasting yields a crispy, savory skin, while the short cooking time allows the chicken to stay moist and tender.

Black Pepper Ground 28 Mesh, Crushed Red Pepper Flakes, Garlic Minced Pieces, Orange Peel Zest

1 3 pound roasting chicken, giblets and neck removed
2 teaspoons orange peel zest
1 teaspoon garlic minced pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 - 1/2 teaspoon crushed red pepper flakes(optional)
1 tablespoon chopped fresh rosemary

Be sure your oven is clean.  Preheat the oven to 475 degrees.

Rinse the chicken in several changes of cold running water and pat dry.  Place the orange peel zest, garlic, salt, black pepper, crushed red pepper, if using, and rosemary in a bowl and mix to combine.

Rub the skin and flesh with the herb mixture and place the chicken in a roasting pan.  Transfer to the oven and roast until the internal temperature reaches 160 F, about 30 minutes.  Serve immediately.

Yield: 4 servings
Level of Difficulty: 2
Time: 40 minutes