Roasting a Whole Chicken
A properly roasted chicken is a study in simplicity. When done right, the skin shatters like glass, and the meat pulls away from the bone with nothing more than the weight of the fork.
Dryness equals crisp skin.
Spend an extra five minutes patting the bird dry with paper towels; any moisture left on the surface will steam the skin instead of searing it.
- heavy cast-iron skillet or roasting pan
- kitchen twine
- instant-read thermometer
What goes in.
- 1 wholechicken (about 4 lbs), room temperature
- 2 tbspkosher salt
- 1 tbspblack pepper, freshly cracked
- 3 tbspunsalted butter, softened
- 1 wholelemon, halved
- 1 headgarlic, sliced in half horizontally
- 4 sprigsfresh thyme
Tuck and Bind
Tying the legs together and tucking the wing tips under the body creates a compact shape that cooks evenly and prevents the extremities from drying out.
The method.
Prep the oven
Preheat your oven to 425°F (220°C). Position a rack in the center.
Dry and season
Remove the giblets. Pat the bird thoroughly dry inside and out. Rub the butter under the skin of the breast and all over the exterior. Season liberally with salt and pepper.
Stuff and truss
Place the lemon, garlic, and thyme inside the cavity. Truss the bird using kitchen twine.
Roast
Place the chicken breast-side up in the skillet. Roast for 60 to 75 minutes. The skin should be deep brown, and a thermometer inserted into the thickest part of the thigh should read 165°F.
Rest
Transfer the chicken to a cutting board. Let it sit undisturbed for 20 minutes before carving.
Other turns to take.
Root Vegetable Bed
Toss carrots, parsnips, and onions in olive oil and place them in the bottom of the pan to roast alongside the chicken.
Herb Butter
Mix chopped rosemary, sage, and lemon zest into the softened butter before spreading it under the skin.
When it doesn't go to plan.
Always pull the chicken out of the refrigerator 30 minutes before roasting to take the chill off.
If the breast skin browns too quickly, cover it loosely with a piece of foil.
Do not discard the pan drippings; they are the foundation for a quick pan gravy.
The ones that keep coming up.
Should I wash the chicken first?
No. Washing the chicken spreads bacteria around your sink and makes it harder to get the skin dry enough for roasting.
How do I know when it is done without a thermometer?
Pierce the thickest part of the thigh with a knife; the juices should run completely clear, not pink.
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