Roasting a Whole Chicken
A roasted chicken is the baseline of a functional kitchen. Master this, and you have a reliable dinner, a foundation for soups, and the standard by which you measure your skill with heat.
Commit to the dry surface.
Moisture is the enemy of crisp skin; if the chicken is damp when it hits the oven, it will steam instead of roast.
- Cast iron skillet or heavy roasting pan
- Kitchen twine
- Instant-read meat thermometer
What goes in.
- 1 wholechicken (about 4 lbs), giblets removed
- 2 tbspkosher salt
- 3 tbsproom temperature unsalted butter
- 1 bunchfresh thyme
- 1 headgarlic, halved crosswise
Binding for Uniformity
Tying the legs together and tucking the wings under the body keeps the bird compact, preventing the extremities from drying out before the thick parts of the breast are cooked.
The method.
Dry and temper
Pat the bird completely dry inside and out with paper towels. Leave it on the counter for 30 minutes to take the chill off.
Season and prep
Rub the butter under the skin of the breast and all over the outside. Season liberally with salt. Stuff the cavity with garlic and half the thyme.
Truss
Tie the legs together with twine and tuck the wing tips behind the shoulder joints.
Roast
Place the bird breast-side up in the pan. Roast at 425°F (220°C). After 45 minutes, rotate the pan to ensure even browning.
Verify
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). The juices should run clear.
Rest
Move the bird to a cutting board and let it rest uncovered for 20 minutes before carving.
Other turns to take.
Citrus Aromatics
Replace the garlic with wedges of lemon and orange inside the cavity for a brighter scent.
Root Vegetable Bed
Place chunks of carrots, potatoes, and onions in the bottom of the pan to roast alongside the chicken in the rendered fat.
When it doesn't go to plan.
If the skin is browning too quickly but the meat isn't ready, tent a piece of foil loosely over the breast.
Do not skip the resting period; cutting too soon causes the juices to spill out rather than staying in the meat.
Save the carcass and bones; they are the best starting point for a stock.
The ones that keep coming up.
Should I wash the chicken first?
No. Washing the chicken splashes bacteria around your sink and makes the skin wet, which prevents crisping.
Can I roast it breast-side down?
You can start it breast-side down for 20 minutes to keep the meat moist, then flip it to finish the browning, but it is not strictly necessary if you handle the heat correctly.
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