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[quote=Anonymous]Roasted chicken with caramelized leeks is my go to. Echoing what others have said, you must pat dry and salt the chicken all over, then stand it in the sink to drain it for at least an hour. Then salt and pepper again, cook in iron skillet at 425 until it gets to 365 (I disagree with taking it out at 355 to get to 365 our of the oven--the white will still have too much pink if you do that, and the dark meat won't be the right texture), then let sit for at least 20 minutes.[/quote]
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