How to Roast a Chicken

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This guide was inspired by Thomas Keller's "Simple roasted chicken" recipe.

by Rahul Malik

357 Likes

7.3k Views

Step 1 of 19

First we need to get our chicken up to room temperature for even cooking. Take it out of your fridge or freezer with enough time to spare. I left mine out in the morning before work.

Step 2 of 19

Remove the giblets and rinse the chicken inside and out. Then pat dry with paper towels.

Step 3 of 19

Preheat your oven to 450°

Step 4 of 19

Line your roasting pan with chopped veggies and potatoes.

Step 5 of 19

First we need to locate the wishbone. Removing the wishbone will allow you to carve the chicken easier after roasting.

Step 6 of 19

Reach up to the top of the wishbone and pull it out.

Step 7 of 19

Season the chicken cavity with salt, black pepper, and rosemary. I'm also adding a few bay leaves as well.

Step 8 of 19

Now we will truss our chicken. This allows it to cook evenly in the oven. We're going to start by tying at the legs and sealing the cavity.

Step 9 of 19

Run the twine towards the front of the chicken and underneath the wings.

Step 10 of 19

Tie a slipknot around the neck of the chicken.

Step 11 of 19

Cut off any excess twine.

Step 12 of 19

Now place your trussed chicken on top of the a roasting pan with your veggies and potatoes.

Step 13 of 19

Generously cover the chicken with sea salt which will be delicious when the skin becomes crispy.

Step 14 of 19

I also added fresh thyme and black pepper as well.

Step 15 of 19

Put the roasting pan in the oven for one hour.

Step 16 of 19

Remove the pan from the oven and let the chicken sit for 15 minutes. Resist the urge to cut it open since it's still cooking inside!

Step 17 of 19

After letting it rest, remove the twine.

Step 18 of 19

Now it's time to serve! Since we removed the wishbone, carving the breasts will be easier. This doesn't always turn out pretty do just try to get as much meat off the bird as possible.

Step 19 of 19

Plate the vegetables first with chicken on top for a good presentation. Pair with a bottle of white wine.

You're Done!

Start over

This guide was made by:

Rahul Malik

snapguide.com

Following

Collector of random hobbies. Triathlete & Developer @ Snapguide.

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Leave a Comment

Looks really good, especially with roasted vegetables. You probably should grind spices into small dish rather that put bottles inside the chicken cavity for health reasons.

Karen Deutsch last year

Max, the breast cooks fastest, so it gets moved away from direct heat. In the Melissa D'Arabian recipe for roast chicken, the bird is turned over again partway through cooking. Chalk that up to different strokes. Hope that helps

Shane Springer last year