Whole Roasted Chicken
A properly roasted chicken is the baseline of a capable kitchen. Master this, and you have a blueprint for almost every other roast meat you will handle.
Dry skin is the secret to crisp results.
Pat the bird thoroughly with paper towels before seasoning. If the skin is damp, it steams rather than crisps.
- Heavy cast iron skillet or roasting pan
- Kitchen twine
- Instant-read thermometer
What goes in.
- 1 (4 lb)whole chicken, giblets removed
- 2 tbspkosher salt
- 1 tbspunsalted butter, softened
- 1lemon, halved
- 4 clovesgarlic, smashed
- 3 sprigsfresh thyme
Trussing for even cooking
Tying the legs together and tucking the wing tips under the body prevents extremities from burning before the thickest parts of the thigh are cooked.
The method.
Preheat and prep
Heat your oven to 425°F. Remove the chicken from the refrigerator 30 minutes before roasting to take the chill off.
Season and stuff
Pat the bird dry inside and out. Season the cavity with salt. Stuff the lemon, garlic, and thyme into the cavity.
Truss
Tie the legs together with twine. Tuck the wings behind the breast. Rub the skin with softened butter and coat evenly with the remaining salt.
Sear
Place the bird breast-side up in the skillet. Roast at 425°F for 20 minutes to set the skin.
Finish
Reduce the heat to 375°F. Continue roasting for another 45-50 minutes. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.
Rest
Remove the chicken to a cutting board. Let it rest for at least 20 minutes before carving; this allows the juices to redistribute.
When it doesn't go to plan.
Resist the urge to open the oven door during the first 20 minutes of searing.
Use the pan drippings as a base for a pan sauce by adding a splash of stock and whisking over medium heat.
If the skin browns too quickly, tent it loosely with aluminum foil for the final 15 minutes of roasting.
The ones that keep coming up.
Should I wash the chicken first?
No. Washing spreads bacteria around your sink and makes it harder to get the skin dry enough to crisp.
Why 165°F?
It is the point where the connective tissue in the legs begins to break down while the breast meat remains moist.
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