2000s Recipes + Menus
Sichuan Pepper-Salt Roast Chicken
- Active time:15 min
- Start to finish:1 1/4 hr
- 1 tablespoon Sichuan peppercorns, toasted
- 2 teaspoons coarse salt
- 1 whole chicken (about 3 1/2 lb)
- 1 tablespoon olive oil
Equipment:an electric coffee/spice grinder; an instant-read thermometer
Preheat oven to 425°F with rack in middle.
Finely grind peppercorns with salt in grinder.
Pat chicken dry, then rub with olive oil and 2 tsp pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, 50 minutes to 1 hour.
Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.