There are so many roasted chicken recipes out there it is hard to keep track. The first mistake people make is that they think a chicken is a chicken and nothing could be further from the truth. The mass manufactured chicken roasters in the supermarket are grown way too big and become way too tough. Look for the 4 to 5 pounders at your local butcher that come from a farm. I just roast with a healthy dose of salt and pepper as you want the cooking environment in the stove to be as dry as possible to get a crispy skin and a juicy bird. You can sprinkle a fresh herb of choice, usually thyme or rosemary.
Here is master chef Helene Cooper showing off her roast chicken:
- One 4-5 pound farm-raised chicken for every 4 guests, depending on appetites
- 2 tablespoons of chopped thyme or one tablespoon of chopped rosemary
- Kosher salt and freshly ground pepper
- Roasting pan or baking sheet
- Meat thermomoter
- Rinse the bird(s). This is controversial as some say you create a biohazard around the sink when you wash them but I still do. Just be mindful of the spray.
- Pat dry with paper towels, inside and out.
- Put a tablespoon of kosher salt and 1/2 tablespoon of cracked pepper on the inside the truss the legs. Fold the wings underneath the bird.
- Evenly sprinkle a tablespoon of salt and 1/2 tablespoon of the pepper on top.
- Let sit for at least and hour in the refrigerator or up to 12 hours.
Time to Cook
- Set the oven to 450 degrees
- Put the birds in with the rack on the middle setting
- Roast for an hour, it will be done when the bird reads 165 degrees
- Remove from oven and let rest for 15 minutes before carving