There are countless ways to roast a chicken, and many of them produce excellent results. You can roast at a steady 350°F, begin at high heat and finish low, roast at high heat the entire time, flip the bird or leave it breast-side up, tuck garlic and herbs under the skin, stuff citrus into the cavity, or roast the chicken on a bed of vegetables. You can truss it, brine it, baste it, or slather it with butter.
Having tried many techniques, I judge the best method by how much of the bird never makes it to the platter. The easiest approach that consistently produces succulent meat and crispy skin is also the most forgiving: salt the chicken, put it in a hot oven, and walk away.
My favorite vessel for roasting: a cast iron Dutch oven
Crispy skin perfection
Perfect Roast Chicken
Ingredients:
1 organic or pasture-raised whole chicken
Sea salt
Preheat your oven to 425°F.
- Rinse the chicken and pat it thoroughly dry, inside and out.
- Salt it generously—don’t be timid. A liberal coating of salt helps form a crisp, well-seasoned skin.
- Place the chicken in a roasting pan or, ideally, a cast iron Dutch oven.
- Put the chicken in the preheated oven, uncovered, inserting legs-first.
- Set a timer for 75 minutes and walk away. For a very small bird, reduce the time to about 60 minutes.
- Spend the time doing something you enjoy—read, watch a movie, or relax. Avoid repeatedly opening the oven door to inspect the bird; steady heat yields the best results.
- After 75 minutes, check the internal temperature with a meat thermometer by inserting it into the thigh without touching bone. Fully cooked chicken reaches 165°F; you can remove it at 160°F and let carryover heat bring it to 165°F. If you don’t have a thermometer, gently wiggle the leg—when it moves freely, the bird is usually done.
- Brush the chicken with the rendered fat (schmaltz) from the bottom of the pan, then continue roasting as needed for an additional 5–30 minutes until properly browned and cooked through. Total cook time typically ranges from 75 to 90 minutes depending on the size of the bird, though larger birds may take up to 1 hour 45 minutes.
- When the chicken is fully cooked, remove it from the oven and let it rest for at least 15 minutes before carving to allow the juices to redistribute.
Enjoy!
All links on the original site are provided for information; some may be affiliate links. Sponsored content is identified as such. Ads may be served by ad networks and do not necessarily reflect the author’s recommendations.