A Simple Roast Chicken Dinner
A whole roast chicken is the foundation of a reliable dinner. Focus on drying the skin thoroughly before it hits the oven; moisture is the enemy of a crisp finish.
Temperature is your best tool.
Take the chicken out of the refrigerator 30 minutes before cooking so it doesn't hit the heat stone-cold. A dry bird produces better skin than a wet one.
- large cast-iron skillet or heavy roasting pan
- paper towels
- instant-read meat thermometer
- sharp carving knife
What goes in.
- 1 (4 lb)whole chicken, giblets removed
- 2 tbspkosher salt
- 3 tbspunsalted butter, softened
- 1 lbyellow potatoes, halved
- 4carrots, peeled and cut into large chunks
- 1head of garlic, halved crosswise
Patting the bird dry
Use paper towels to pat the skin until it feels parchment-dry to the touch. This step prevents the chicken from steaming in the pan.
The method.
Preheat and prepare
Set your oven to 425°F. Pat the chicken completely dry with paper towels, inside and out.
Season and butter
Rub the softened butter under the breast skin and all over the outside. Sprinkle the salt generously over the skin and into the cavity.
Arrange the pan
Place the potatoes, carrots, and garlic in the skillet. Set the chicken, breast-side up, directly on top of the vegetables.
Roast
Place in the center of the oven. Roast for 60 to 75 minutes. The chicken is done when the thermometer reads 165°F in the thickest part of the thigh.
Rest
Move the chicken to a carving board and let it rest for at least 15 minutes. Do not skip this; the juices need to settle back into the meat.
Other turns to take.
Herb-Infused
Tuck sprigs of fresh rosemary and thyme into the cavity and under the skin with the butter.
Citrus-Bright
Place halved lemons inside the cavity and scatter lemon slices among the vegetables.
When it doesn't go to plan.
Trussing is optional, but tucking the wings behind the breast prevents them from burning.
If the vegetables look done before the chicken, remove them with a slotted spoon and keep them warm while the bird finishes.
Use the rendered fat at the bottom of the pan to toss with the cooked vegetables before serving.
The ones that keep coming up.
Should I wash the chicken?
No. Washing spreads bacteria around your sink and makes it harder to get the skin dry for roasting.
How do I know if it is fully cooked without a thermometer?
If you don't have a thermometer, pierce the thickest part of the thigh with a knife; if the juices run clear rather than pink, it is ready.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe