Whole Herb-Roasted Chicken
A bird roasted at high heat yields the best results: crisp, golden skin and meat that remains firm but pulls away from the bone easily. The secret is drying the skin completely before it touches the heat and not over-fiddling once it is in the oven.
Dry skin is the only way to get a crunch.
Pat the bird thoroughly with paper towels. If the skin is damp, it will steam instead of roast.
- Heavy cast-iron skillet or shallow roasting pan
- Kitchen twine
- Instant-read meat thermometer
What goes in.
- 1 wholeroasting chicken, about 4 lbs
- 3 tbspunsalted butter, softened
- 1 tbspkosher salt
- 1 tspfreshly cracked black pepper
- 1 bunchfresh thyme and rosemary
- 1lemon, halved
- 1 headgarlic, sliced in half horizontally
High heat foundation
Starting the chicken at 450°F forces the skin to render fat immediately. Lowering the temperature mid-way ensures the breast cooks through without drying out.
The method.
Prepare the oven
Preheat your oven to 450°F. Ensure the rack is in the center position.
Dry and season
Pat the bird dry inside and out. Rub the butter under the skin of the breast and all over the exterior. Season generously with salt and pepper.
Stuff
Place the lemon halves, garlic head, and herb sprigs inside the cavity. Tie the legs together with kitchen twine to keep the shape compact.
Roast
Place the chicken breast-side up in the skillet. Roast at 450°F for 15 minutes, then turn the dial down to 375°F. Continue roasting for another 45 to 55 minutes.
Verify
The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear.
Rest
Transfer to a cutting board and let it rest for at least 15 minutes before carving to allow the juices to redistribute.
Other turns to take.
Root Vegetable Bed
Toss chunks of carrots and parsnips in olive oil and place them in the bottom of the skillet to roast under the chicken.
When it doesn't go to plan.
Room temperature chicken cooks more evenly than cold-from-the-fridge meat.
Do not cover the bird while it rests, or the steam will soften the crisp skin.
Use the pan drippings left in the skillet to baste the bird during the final 10 minutes.
The ones that keep coming up.
Why does the recipe call for tying the legs?
Trussing keeps the legs tight against the body so the breast meat is protected from direct heat, preventing it from drying out.
Should I wash the chicken first?
No. Washing spreads bacteria around your sink and makes the skin damp, which prevents it from browning properly.
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