Roasted Chicken
Crispy skin, tender juicy meat, legs cooked through.
Timing: 1h 30m
Roasted Chicken
Crispy skin, tender juicy meat, legs cooked through.
Timing: 1h 30m
Key move
A simple roast chicken is the hardest dish to perfect because the breast dries out at 150°F while the legs need 175°F.
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The Setup
- Cast Iron Skillet12-inch
- Instant-Read Thermometer
- Cutting Board
- Chef's Knife
- Tongs
The Mise en Place
2Your prep station before cooking begins
The Protein (0/2)
My kitchen is filling with smoke!
That's usually the chicken fat splattering and burning. A simple trick is to place some chopped vegetables like potatoes or carrots underneath the bird; they'll catch the fat. Alte…
My chicken breast is dry and tough.
Ah, the classic dry breast. That just means it got a little too much heat for too long. Invest in a digital thermometer; it's your best friend for perfectly cooked chicken. Forget…
Chef's Notes
Pat the chicken completely dry with paper towels before roasting for crispier skin.
Place chicken on a rack in the roasting pan to allow air circulation for even cooking and browning.
Serve with roasted root vegetables like potatoes, carrots, and parsnips for a complete meal.
Rub under the skin with softened butter mixed with herbs like rosemary and thyme for extra flavor.
The Method
TEMPER
Pull chicken from fridge 1 hour before cooking.
Chicken is out of the fridge and at room temperature.
DRY & SALT
Time-sensitivePaper towel the skin until bone dry. SALT liberally.
Chicken skin is completely dry to the touch and liberally seasoned with salt.
TRUSS
Tie the legs together and tuck the wings under.
Chicken legs are tied together and wings are tucked under the body.
BLAST
Time-sensitiveROAST at 450°F (230°C). Yes, high heat.
Don't touch it for 50-60 mins. Skin should be deep golden brown. Internal temp: 160°F in the breast (carryover will take it to 165°F).
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