Whole Roast Chicken
A good roast chicken is the foundation of kitchen confidence. Once you master the timing and the temperature, you have a meal that works for a Tuesday night or a Sunday gathering.
Dryness is your best friend.
Pat the bird thoroughly with paper towels before seasoning; moisture on the skin is what turns it flabby instead of crisp.
- Heavy-bottomed cast iron skillet or roasting pan
- Kitchen twine
- Instant-read meat thermometer
What goes in.
- 1 wholechicken (about 3.5 to 4 lbs)
- 2 tbspkosher salt
- 3 tbsproom temperature unsalted butter
- 1 bunchfresh thyme
- 1 headgarlic, halved crosswise
- 1lemon, halved
Trussing for even heat
Tying the legs together and tucking the wings prevents the extremities from drying out before the thickest parts of the breast have finished cooking.
The method.
Prep the oven
Preheat your oven to 450°F (230°C). Place your skillet inside while it heats up so the base is hot when the bird lands.
Seasoning
Pat the skin dry. Rub the butter under the skin of the breast and all over the outside. Season liberally with salt, focusing on the skin.
Stuffing
Place the lemon halves, garlic head, and thyme sprigs inside the cavity. Truss the legs together with kitchen twine.
Roasting
Carefully place the chicken breast-side up in the preheated skillet. Roast at 450°F for 15 minutes to get the skin browning, then drop the temperature to 375°F (190°C).
Finishing
Cook for another 45-55 minutes. You are looking for an internal temperature of 165°F in the thickest part of the thigh, avoiding the bone.
Resting
Move the chicken to a carving board. Let it sit for at least 15 minutes before carving. This allows the juices to redistribute back into the meat.
Other turns to take.
Root Vegetable Bed
Toss chunks of carrots and potatoes in olive oil and salt; place the chicken directly on top of them before roasting.
When it doesn't go to plan.
Never wash the chicken; it spreads bacteria and makes the skin soggy.
If the breast skin is browning too quickly, tent it loosely with aluminum foil.
Save the carcass and bones; they are the best base for a homemade stock.
The ones that keep coming up.
Why does the skin stick to the pan?
The pan likely wasn't hot enough when you added the bird. Ensure the skillet is preheated.
How do I know if the chicken is truly cooked?
The juices should run completely clear when you pierce the thigh with a knife.
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