Perfect Roast Chicken
Prep time
Cook time
Total time
Adapted from The Kitchn.
Author: Leslie Robinson
Ingredients
- 1 3-4 pound chicken
- Kosher salt
- Pepper
- 4 sprigs thyme
- 1.5 pounds small yukon gold or new red potatoes (or combination)
- extra virgin olive oil
Instructions
- Remove giblets. Pat chicken very dry inside and out, with paper towels.
- With your fingers, create a pocket by loosening skin between skin and breast meat near cavity. Insert 1-2 sprigs of thyme in each pocket.
- Season chicken well with salt and pepper on outside of chicken and inside cavity.
- Tie legs together and tuck wing tips under body.
- Cover loosely with plastic wrap and chill on plate for 1-2 days.
- Preheat oven to 450 degrees.
- Place chicken in roasting dish.
- Season potatoes with 1-2 Tablespoons oil, salt & pepper. Place potatoes around chicken.
- Total roasting time is 45 minutes to 55 minutes depending on size of chicken.
- When fully cooked, remove chicken to cutting board and let rest for 20 minutes.
- Carve and serve.
Notes
*when creating pocket between breast meat and skin, do not tear the skin.
*you can roast chicken after prep without chilling for 1-2 days.
*after 20 minutes of roasting, check chicken to see if it's browning evenly. Rotate roasting pan if necessary.
*if oven smokes at 450 degrees, lower temperature 25 degrees.
*you can roast chicken after prep without chilling for 1-2 days.
*after 20 minutes of roasting, check chicken to see if it's browning evenly. Rotate roasting pan if necessary.
*if oven smokes at 450 degrees, lower temperature 25 degrees.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/perfect-roast-chicken/