SICHUAN PEPPER-SALT ROAST CHICKEN

By BobD

Ingredients

• 4 SERVINGS
• 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

Preparation

Step 1

Preheat oven to 425F 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 170F, 50 minutes to 1 hour.

Transfer chicken to a platter and let rest 10 minutes.

Serve chicken with remaining pepper-salt on the side.