She Strengthens

The Secret to Perfectly Roasted Chicken

When it comes to roasting a chicken, there are countless techniques and recipes out there. But let’s cut to the chase – the only two things that truly matter are crispy skin and juicy, flavorful meat. And the good news is that you can achieve both without any special equipment or exotic ingredients.

Simplicity is Key

This basic method requires just a few simple steps: rub the bird with oil, salt, and pepper, add some aromatics, and roast it in the oven. No trussing, no basting, and no roasting pan required. You can even use a skillet, Dutch oven, or baking sheet if you don’t have a roasting pan.

Maximize Your Leftovers

Once you’ve devoured your perfectly roasted chicken, you can use the leftover meat to make a delicious Chicken Salad Sandwich. Or, you can use the carcass and roasted vegetables to create a rich and flavorful Chicken Stock. And if you want to make it even easier, try using a slow cooker for a hands-off approach.

Tips for Crispier Skin

If you have the time, try salting the chicken the night before and refrigerating it uncovered. This dry brining technique will give you even crisper skin. Just be sure to let it sit at room temperature for 30 minutes before roasting.

The Recipe

* Servings: 4 | Difficulty: Easy | Total Time: 1 hr 45 mins*

Ingredients:

• 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1 medium lemon, thinly sliced (optional)
• Fresh herbs, such as parsley, rosemary, or thyme (optional)

Instructions:

Step 1: Prep the Chicken

Heat your oven to 425°F and arrange a rack in the middle. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

Step 2: Season and Roast

Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.

Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.

Step 3: Let it Rest

Remove the chicken from the oven and place it on a cutting board. Let it rest for 15 to 20 minutes before carving and serving. Enjoy!