WE'VE UNLOCKED THE SECRET TO THE PERFECT ROAST CHICKEN
The perfect roast chicken recipe doesn't require a lot of extra ingredients, just some kosher salt and freshly ground pepper. The steps to make this chicken are simple: You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. The perfect centerpiece to yourholiday dinner, this roast chicken recipe is an absolute must to have up your sleeve. Here's everything you need to know:
How to make the best roast chicken:
—Less is more. You don’t need a ton of spices for a delicious roast chicken. Just be sure to thoroughly season both the skin and cavity of the chicken. Seasoning the chicken ahead of time is a good idea, so that the flavors penetrate the flesh all the way to the bone.
—Dry the skin thoroughly. Be sure to pat the chicken dry. If you have the time, we highly suggest leaving the chicken to rest in the fridge uncovered for at least 1 hour but preferably overnight. The result is noticeably crispier skin.
—Roast at a high temperature. Roasting at a high temperature will get you that crispy skin and tender flesh. If you have the kind of oven that starts smoking at high heat, you can cook your bird at 400° instead of 450°, though you’ll need an extra 5 to 20 minutes to get it done.
—Trussing. This helps keep the white meat moist. For a shortcut trussing method, simply tie the chicken’s legs together at the ankles with one piece of twine.
—Leave it alone. Once in the oven, keep it undisturbed as much as possible. You don’t need to baste it, this can wait until the end.
—Check for doneness. The safest and easiest way to check for doneness is to use an instant-read thermometer to check the internal temperature. You can take the chicken out of the oven when the breast is around 155°; the temperature will go up about 10° as it rests. Dark meat is safe when the meat thermometer reads 165°.
Serving ideas:
This chicken goes with any number of holiday sides—the world is truly your oyster. Check out our favorite side dishes for chicken for some inspo, but personally, we especially love it paired with garlic-Parmesan roasted carrots, garlic and feta mashed potatoes, or orzo al limone if you're feeling extra fancy.
Made this? Let us know how it went in the comments below!
Yields: 4 servings
Prep Time: 10 mins
Total Time: 1 hour 15 mins
Ingredients
- 1
(3 1/2- to 4-lb.) whole chicken
- 1 tbsp.
kosher salt
- 2 tsp.
freshly ground black pepper
Directions
- Remove chicken giblets. If desired, cut out and discard wishbone. Thoroughly pat chicken dry; generously season with salt and pepper, both inside and out. (If you have time, refrigerate uncovered at least 1 hour or up to overnight.)
- Preheat oven to 450°. Tie legs together with twine, if desired, and tuck wing tips under body of chicken.
- Arrange chicken breast side up in a roasting pan or large ovenproof skillet. Roast until juices run clear and an instant-read thermometer inserted into center of thigh registers 165°, 50 minutes to 1 hour.
- Baste chicken with pan juices. Tent with foil and let it rest 15 minutes. Transfer to a cutting board and carve.