Roasting a Whole Chicken
A properly roasted chicken is defined by its contrast: taut, golden skin shielding meat that pulls away easily from the bone. It is the most reliable dinner in your repertoire once you stop fearing the internal temperature.
Dryness is your best friend.
Moisture is the enemy of crispy skin. If the skin is wet when it goes into the oven, it will steam rather than sear.
- Heavy roasting pan or cast iron skillet
- Wire rack
- Instant-read meat thermometer
- Kitchen twine
What goes in.
- 1 wholechicken (about 4 lb), giblets removed
- 2 tbspkosher salt
- 1 tbspblack pepper, freshly cracked
- 3 tbspunsalted butter, softened
- 1lemon, halved
- 4 sprigsfresh thyme
Binding for even cooking
Tie the legs together tightly to pull the thighs close to the breast. This prevents the wings and legs from overcooking while the thicker portions finish.
The method.
Dry the bird
Use paper towels to pat the chicken thoroughly dry, inside and out. Don't skip the underside.
Season
Massage the butter under the skin of the breast and all over the exterior. Sprinkle salt and pepper liberally over every surface.
Stuff
Place the lemon halves and thyme sprigs inside the cavity. Truss the legs with twine.
Roast
Place the bird on the rack in the pan. Roast at 425°F. Start breast-side up for 15 minutes, then rotate the pan and lower to 375°F.
Check
The chicken is finished when the juices run clear and the thermometer reads 165°F in the thickest part of the thigh, avoiding the bone.
Rest
Remove the chicken from the pan to a cutting board. Let it rest uncovered for 20 minutes before carving.
Other turns to take.
Root Vegetable Bed
Toss carrots, parsnips, and potatoes in oil and salt at the bottom of the roasting pan; the chicken fat will render into them while roasting.
Herb Butter
Mix chopped rosemary, garlic, and lemon zest into the butter before applying it under the skin.
When it doesn't go to plan.
If the breast skin browns too quickly, cover it loosely with a tent of aluminum foil.
Always pull the thermometer out at 160°F; the temperature will climb to 165°F while resting.
Save the carcass and bones for stock; freeze them if you aren't ready to simmer them immediately.
The ones that keep coming up.
Should I wash the chicken first?
No. Washing spreads bacteria in your sink and prevents the skin from crisping because it adds unnecessary surface moisture.
Why do I need to let it rest?
Resting allows the muscle fibers to relax and reabsorb the juices. If you cut it immediately, the juices will run out onto the board rather than staying in the meat.
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