Of course! A perfectly roasted chicken is a cornerstone of home cooking. It’s deceptively simple, but when done right, it’s a showstopper: crispy, golden-brown skin and incredibly juicy, flavorful meat.
This recipe uses a method that ensures exactly that, with minimal fuss.
The Secret to Perfect Roast Chicken
The key is dry skin and high heat. Dry skin = crispy skin. We also use a technique called “vertical roasting” by propping the chicken up on a bed of vegetables, which allows hot air to circulate all around it, cooking it evenly and allowing the fat to render beautifully.
Recipe: The Ultimate Simple Roast Chicken
Serves: 4-6
Prep time: 15 minutes (plus optional drying time)
Cook time: 60-90 minutes
Rest time: 15 minutes (non-negotiable!)
Ingredients
For the Chicken & Flavorings:
· 1 whole chicken (4-5 lbs / 1.8-2.3 kg), giblets removed
· 2 tablespoons unsalted butter, softened (or olive oil)
· 1 ½ teaspoons kosher salt
· 1 teaspoon black pepper
· 1 large lemon, halved
· 1 head of garlic, halved crosswise
· 4-5 fresh herbs sprigs (like thyme, rosemary, and/or sage)
For the Vegetable Bed (The Rack):
· 1 large yellow onion, roughly chopped
· 3-4 large carrots, peeled and cut into 2-inch chunks
· 2-3 celery stalks, cut into 2-inch chunks
· 1 tablespoon olive oil
· Salt and pepper
Instructions
- Dry the Skin (The Most Important Step!):
· Pat the chicken extremely dry, inside and out, with paper towels. This is non-negotiable for crispy skin.
· Pro Tip (for extra-crispy skin): Place the dried chicken on a plate and refrigerate it, uncovered, for a few hours or up to overnight. This air-dries the skin even further.
- Prepare the Chicken:
· Preheat your oven to 425°F (220°C).
· In a small bowl, mix the softened butter with 1 ½ teaspoons of salt and 1 teaspoon of pepper.
· Season the inside of the chicken cavity generously with salt and pepper.
· Stuff the cavity with the halved lemon, halved garlic head, and the herb sprigs.
- Truss and Season:
· Trussing (Optional but Recommended): Tie the chicken legs together with kitchen twine. This helps it cook evenly and look prettier. Tuck the wingtips behind the back.
· Rub the softened butter mixture all over the outside of the chicken, getting into every nook and cranny. Make sure the entire surface is seasoned.
- Prepare the Pan:
· Toss the chopped onion, carrots, and celery with 1 tablespoon of olive oil and a pinch of salt and pepper in a roasting pan or oven-safe skillet. Spread them out to form a bed that will hold the chicken.
- Roast:
· Place the buttered chicken directly on top of the vegetable bed, breast-side up.
· Place the pan in the preheated oven and roast, undisturbed, for 50 to 80 minutes. The cooking time depends on the size of your chicken. Do not baste. The high heat and rendered fat will take care of everything.
· The chicken is done when:
· The skin is deep golden brown and crispy.
· The juices run clear when you pierce the thickest part of the thigh.
· An instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).
- Rest (The Second Most Important Step!):
· Once out of the oven, transfer the chicken to a cutting board or platter. Let it rest for at least 15 minutes. Do not skip this! Resting allows the juices to redistribute throughout the meat. If you cut it open immediately, all the flavorful juices will run out onto the cutting board.
- Make a Simple Pan Sauce (Optional but Easy & Delicious):
· While the chicken rests, you can make a quick sauce. Place the roasting pan with the vegetables and drippings over medium heat on the stovetop.
· Skim off some of the excess fat if desired.
· Add about 1 cup of chicken broth or white wine to the pan, scraping the bottom with a wooden spoon to release all the browned, flavorful bits (the “fond”).
· Let it simmer and reduce for a few minutes. You can strain it for a smooth sauce or serve it chunky with the vegetables. Stir in a pat of cold butter at the end for extra shine and richness.
- Carve and Serve:
· Carve the chicken and serve with the roasted vegetables and any pan sauce.
Chef’s Tips for Success
· Bring to Temp: For the most even cooking, take the chicken out of the fridge 30-60 minutes before roasting to take the chill off.
· The Butter vs. Oil Debate: Butter gives fantastic flavor, but oil can withstand higher heat for slightly crispier skin. You can’t go wrong with either.
· Don’t Crowd the Pan: Using a pan that’s just big enough for the chicken and its vegetable bed ensures the vegetables roast instead of steam.
· Leftovers are Gold: Shred any leftover meat for chicken salad, sandwiches, soups, or tacos. Use the carcass to make an incredible homemade chicken stock!
Enjoy your magnificent, classic roast chicken! It’s a meal that feels like a warm hug.