Simple Roast Chicken
By Jordan Lee ·
Simple roast chicken looks impressive and is mostly about dry skin and steady heat. Pat the bird dry with paper towels. Wet skin steams. I salt it at least 30 minutes ahead when I remember, or overnight if I plan ahead. Truss loosely so the legs do not splay and dry out. My oven runs a bit hot, so I check at the early end of the window. Breast meat is done around 74 °C / 165 °F; thighs can go a little higher. Resting is not optional. Cut too soon and the juices run all over the board. A lemon and garlic in the cavity smell good and keep the inside from tasting flat.
Ingredients
Steps
Equipment
Roasting pan with rack Meat thermometer Kitchen twine (optional) Carving knife
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