This classic dish should be part of every cook’s arsenal—and it’s surprisingly simple. Roast two birds if want to be sure you have leftovers, which are perfect for quick weeknight soups, stews, and casseroles.
SERVES: 4
INGREDIENTS:
- 1 4-lb. roasting chicken, giblets removed
- Kosher salt and freshly ground black pepper
- 1 Tbs. extra-virgin olive oil
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 450°F.
- Put the chicken breast side up on a roasting rack in a medium (9×13-inch or similar) flameproof baking dish or roasting pan. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the breast all over with 1/2 tsp. each salt and pepper. Turn the chicken over. Season the back all over with 1/2 tsp. each salt and pepper. Drizzle the oil evenly over the back of the chicken.
- Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping it. Continue roasting until an instant read thermometer inserted into the thigh reads 165° to 170°F, an additional 30 to 35 minutes.
- Transfer the chicken to a cutting board, loosely tent it with foil, and let it rest for 15 minutes. Snip the twine from the chicken’s legs, carve the chicken, and serve.
FIVE ESSENTIAL TIPS TO ROASTING A PERFECT CHICKEN:
- Use high-quality chicken. Starting with the best bird is the first step to tasty results.
- Start breast side down. Positioning the chicken breast side down allows all the juices to gather in the breast meat during the first half of cooking. When you flip the bird, those juices slowly redistribute but leave plenty of moisture behind to keep that white meat ultra juicy.
- Use high heat. Heat is roast chicken’s best friend. A 450°F oven browns the skin quickly and keeps it nice and crisp.
- Don’t overcook. An overcooked chicken is a dry chicken. To prevent overcooking, use an instant-read thermometer as your most reliable indicator of doneness. It should read 165° to 170°F.
- Let it rest. Don’t be tempted to cut into the chicken as soon as it’s out of the oven. Resting for at least 15 minutes on the cutting board allows the juices to redistribute into the meat, making it moist and tender.
