Serves 4
105 min
Best-Ever Roast Chicken
Recipe GLPR5509a6a27d883d
A beautifully roasted whole chicken with crispy golden skin and tender, juicy meat throughout. Simply seasoned with kosher salt and roasted until perfectly cooked, this classic dish serves four and makes an impressive, wholesome main course.
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Ingredients
1 whole (3.5 to 4 lbs) One 3½ to 4-pound whole chicken, rinsed and patted dry
2½ teaspoons Kosher salt
Directions
Preheat your oven to 450°F. Position an oven rack in the lower third of the oven.
Remove the chicken from the refrigerator and ensure it is thoroughly rinsed and completely patted dry with paper towels. Pat the inside and outside carefully—dryness is essential for crispy skin.
Generously season the inside cavity and outside of the chicken with the kosher salt, distributing it evenly over all surfaces. This seasoning will flavor the meat as it roasts.
Place the chicken breast-side up directly on a roasting pan (or on a rack set in a roasting pan if you prefer). The chicken will roast uncovered.
Roast the chicken at 450°F for 15 minutes. After this initial blast, reduce the oven temperature to 375°F and continue roasting for an additional 60–75 minutes, depending on the exact size of your bird.
The chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F. Check by inserting an instant-read thermometer into the thigh without touching bone. The thigh meat should also show no pink when you cut into it.
When fully cooked, transfer the chicken to a cutting board and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it moist.
Carve the chicken into breasts, thighs, drumsticks, and wings. Serve immediately while still warm.
