Perfect Roast Chicken

Instructions

1. Prep the chicken. Remove chicken from fridge 1 hour before cooking. Remove giblets if present. Pat completely dry inside and out.

2. Preheat oven. Set to 220°C (425°F).

3. Season. Rub olive oil all over the chicken, including under the skin if you can. Season generously with salt and pepper—inside the cavity too.

4. Stuff. Place lemon halves, garlic, and half the herbs inside the cavity. Tuck remaining herbs under the skin or around the bird.

5. Truss (optional). Tie legs together with kitchen twine for even cooking and better presentation.

6. Roast. Place breast-side up in a roasting pan or cast iron skillet. Roast for 1 hour 15 minutes until skin is deep golden and thigh reaches 74°C (165°F).

7. Rest. Rest for 15 minutes before carving. This is essential—don’t skip it.

The Dry Skin Secret

For extra crispy skin, salt the chicken the day before and refrigerate uncovered. The salt draws moisture out, and the dry fridge air dries the skin.

What to Do with Leftovers

• Shred for salads
• Make chicken salad
• Add to soups
• Use bones for bone broth (page xx)

Notes

• Room temperature chicken cooks more evenly
• Higher heat = crispier skin
• A V-rack helps, but isn’t essential
• Save the pan drippings for gravy or cooking