Simple Roast Chicken
Hindi translation is not available yet. You are viewing the English recipe.
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
Reviews
No published reviews yet. Be the first after you cook it.
Explore
Related recipes
More to cook next — up to eight, never including this recipe.
Easy Pulled Pork
380 min American
Easy Classic Meatloaf
70 min American
Easy Stuffed Bell Peppers
60 min American
Easy Baked Pork Chops
35 min American
Classic Beef Stew
22 min American
Creamy Chicken Pot Pie
65 min American
Hearty Beef Chili
75 min American
Oven Honey-Garlic Salmon
25 min American