Chicken,  Dinner,  Recipes

Perfect Roast Chicken

I don’t use the word “perfect” lightly, but here I am confident in saying this is the most delicious roast chicken EVER! I have spent years simplifying and testing roast chicken recipes, and this chicken has it all – crispy skin, succulent white AND dark meat – and best of all it’s so easy to prepare. Roast chicken forĀ this weekend – it’s simple enough your kids will love it, yet it will be so perfectly cooked, impressive even, that you could serve this chicken as partĀ of a casual dinner with friends.

Check out the perfectly crisp skin!
Perfect Roast Chicken
Author: Kate Wagner
Serves: 8
The secret to this recipe is planning ahead. It sounds like such a small thing, but letting the chicken air-dry in the fridge for at least a few hours, and hopefully overnight, adds so much flavor and really is key to the crispy skin. Happy cooking!
Ingredients
  • 7 – 7 1/2 lb Chicken, rinsed (see note)
  • 2 tsp Kosher salt
  • 1/2 stick Butter, unsalted, melted
Instructions
  1. Line a sheet pan with aluminum foil and place a rack inside (this could be a cooling rack used in baking – it’s just to elevate the chicken while it air drys).
  2. Place the chicken on the rack and sprinkle with the kosher salt.
  3. Refrigerate uncovered for at least 4 hours but optimally overnight.
  4. Remove chicken from the fridge 1 hour before you want to begin cooking, it helps to take the chill of the chicken (so the cooking time is not extended).
  5. Preheat the oven to 425.
  6. Transfer chicken to a baking dish or roasting pan (I have a 4 quart Pyrex dish that is perfect for this size chicken).
  7. Pour butter over the chicken.
  8. Place the chicken in the oven and roast uncovered for 1 1/2 hours.
  9. Remove chicken from the oven and transfer to a cutting board (I improvise with a flexible plastic cutting board set inside a rimmed sheet pan).
  10. Cover the chicken tightly with foil and let stand for 20 minutes (this will allow the chicken to finish cooking).
  11. Remove the foil and check the internal temperature – it should be 165 degrees.
  12. Let chicken rest for about 15 minutes or until it’s cool enough to handle.
Notes
I know this is a big chicken – you can go as small as 5 lbs with this recipe. The only difference would be you will not need to cover with foil when you take the chicken from the oven, you would carefully transfer to a cutting board to let it rest for 20 minutes.

 

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