March 16, 2015

the best roasted chicken


This will go against everything your mother always taught you about roasting a bird.  The secret... you don't baste it, you cook it upside down, and you don't stuff it.  It's simple.  It's delicious.  You will LOVE it.

I used this same recipe (except for the cooking temp) on my Christmas Eve turkey this year and it was by FAR the best oven roasted turkey I have had.  The breast was so juicy you could see it dripping and the skin was perfectly crispy.  No matter what size of bird you do... this will work, you will just want to watch the internal temperature and make sure you cook it to 170 degrees.  Most thermometers will say 190 degrees for poultry, but I find that when you take it out of the oven it will cook a bit more and I don't want the meat to dry out.

PS... Want to make a good thing even better?  Serve it with garlic and caramelized onion smashed potatoes :)

Servings 4-6
Total Time 1 hour 15 minutes

  • 1, 5-6 pound farm-raised chicken
  • course salt 
  • freshly ground black pepper
  • melted butter
  • dijon mustard


1.  Preheat oven to 450 degrees F.

2.  Remove the neck, gizzard, and liver from inside the chicken (if they were included), then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

3.  Salt and pepper the cavity.  Place the chicken in a roasting pan, or dutch oven, breast side DOWN (this way while it cooks all the juices go to the breast which is where most of your meat comes from and traditionally the driest part) and  then salt and pepper the outside of the chicken.  I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (think 2-3 teaspoons, depending on size). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Put the chicken in the oven. Leave it alone... trust me on this.  Roast it until it's done, 50 to 60 minutes, and registers 170 degrees.

4.  Remove from the oven and let it rest for 15 minutes.

5.  Start by removing the wings.  Then slice any meat from the backside that you can before flipping it over and slicing the meat from the breast side.  You will want to especially make sure that you eat that crispy skin... best part!!  Drizzle the meat with fresh butter.

shown with garlic and caramelized onion smashed potatoes
6.  Serve with mustard on the side. You'll start using a knife and fork, but finish with your fingers, because it's so good. Enjoy!!!

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