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Perfect Roast Chicken
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Learn how to make the best roast chicken with crispy skin and juicy meat. This recipe includes techniques such as dry brining and flipping the chicken during roasting for even cooking.
01:00:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- whole chicken - 1 (pat dry, including inside the cavity)
- salt - to taste (generous amount for seasoning)
- black pepper - to taste (for seasoning)
- fresh thyme - to taste (a few sprigs, for stuffing under the skin)
- olive oil - a little (for the pan before roasting)
Instructions
- Dry and Season the Chicken: Pat the chicken dry thoroughly, including inside the cavity. Season generously with salt and pepper, inside and out. For best results, do this the night before cooking and leave the chicken in the fridge overnight.
- Prepare for Roasting: Preheat your oven to 475°F (245°C). Preheat a cast iron pan in the oven. Create pockets under the skin of the chicken breasts and stuff with fresh thyme sprigs.
- Roast the Chicken: Place the chicken breast-side up in the preheated pan. Roast for 30 minutes, then flip the chicken and roast for an additional 20 minutes. Flip again for the last 5-10 minutes for extra crispiness on the breast.
- Check and Rest: Ensure the chicken's internal temperature at the thickest part of the breast reaches 155°F (68°C). Let it rest for about 10 minutes before carving.
- Carve the Chicken: Remove the drumsticks and thighs, then cut down to separate the breasts. Slice the breast meat and arrange on a platter, garnished with fresh thyme and lemon slices.
