This roast chicken is the one of our dreams: skin extra golden and crispy, meat juicy and flavorful, and the best part is, it cooks in 45 minutes or less. Start with the best chicken you can find. Organic, local when possible, and the smaller in size, the better.
Crispy Roast Chicken
Every cook has a favorite roast chicken recipe, and this is my latest. Several tricks conspire to ensure roast juicy, flavorful meat and the crispiest golden skin.
Spatchcocking the chicken helps it to cook quickly and evenly. Because the cook time is shorter and breast meat cooks faster than dark, this prevents the breast from overcooking and drying out. Click here for our full tutorial on how to spatchcock.
You’ll also notice that there is no oil applied to the outside of the chicken or butter needed under the skin; the hot oven and a little secret ingredient blended into the salt is all you need for crisp, perfectly roasted skin.
How To Do It
1 3-to 4-pound organic, whole chicken
Pinch of baking powder
Dry well with paper towels. Add a pinch of baking powder to a heaping tablespoon of salt and mix. Season chicken generously, covering the skin, meat, and inside with a light, even layer. If you have time, refrigerate for a few hours or overnight without covering; this way, the skin dries out and gets extra-crispy. Remove from fridge 1 hour or so before cooking so that it comes to room temperature.
Preheat oven to 450 degrees. If available, use convection mode. Place chicken on a rack over a sheet pan; the helps the air to circulate so no parts remain soggy. Roast for 20 minutes, then turn down to 425 degrees. Roast for 20 to 35 more minutes, depending on the size of the chicken, until juices run clear or a thermometer inserted in the thickest part of the leg reads 160 degrees F. Skin should be golden and crispy but if you’re not thrilled yet, pop it under the broiler for a minute or two, watching carefully!
Remove from oven and allow to rest for 10 minutes before carving. This ensures the juices settle back into the chicken before cutting. Carve chicken into 8 pieces, then cutting each breast in half if desired.
Serve with seasonal veggies. Shown here with roast delicata squash, baby kale, radicchio, and a simple lemon-chile vinaigrette (whisk a little Dijon mustard with lemon juice, seasoning to taste with salt, honey, and red chile flake; whisk in extra-virgin olive oil).
Serves 3 to 4 people.
We use these olivewood serving utensils for so much more than just salad. The larger size handles roast chicken well.
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