How to cook the perfect roast chicken | Like a Chef
Molly Riehl is in the kitchen with Chef Allyson Harvie.
Chef Allyson’s Favorite Roast Chicken
Serves: 2–4
Ingredients
1 whole chicken (2½–4 pounds), preferably free-range
Kosher salt
Freshly ground black pepper
4 sprigs fresh thyme (optional)
2 tbsp unsalted butter
Method
Preheat oven to 500°F.
Remove giblets and pat the chicken very dry inside and out with paper towels. Dry skin is the key to crispness.
Salt and pepper the cavity.
Truss the chicken by flipping the wings underneath and slicing the skin to tuck the drums inside.
Generously season the outside with kosher salt (about 1 tablespoon) and pepper. The skin should have a visible coating of salt.
Place the chicken in a roasting pan or oven-safe skillet.
Roast 30 minutes at 500°F and then drop oven temp down to 430°F for 25 minutes, without opening the oven and without basting, until the thickest part of the breast reaches about 155–160°F and the thighs are 175–190°F. Carryover cooking will finish the bird while it rests.
Remove from the oven and let rest 15 minutes.
Add the thyme to the pan juices. Carve the chicken and serve with the juices.
Key Tips
Dry the bird thoroughly before roasting.
Use more salt than you think you need.
Roast at high heat.
Do not baste; moisture softens the skin.