Simple Roast Chicken
The platonic ideal of Sunday dinner — crisp, golden skin and impossibly juicy meat. The secret is just a very hot oven and patience.
Method
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Take the chicken out of the fridge 30 minutes before cooking. Preheat the oven to 425°F (220°C). The hotter the oven, the crispier the skin.
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Pat the chicken completely dry — moisture is the enemy of crunch. Rub the softened butter all over and under the skin where you can reach. Season generously with salt and pepper: more than feels comfortable.
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Stuff the cavity with the garlic, herb sprigs, and lemon half. Truss if you like, though it isn’t strictly necessary.
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Roast on a rack in a roasting pan for 60–75 minutes, basting once halfway through. The juices should run completely clear when you pierce the thigh at its thickest point.
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Rest for 10 minutes before carving. This step is not optional — cutting too early means the juices end up on the board, not in the bird.
Notes
The drier the bird going into the oven, the crispier the skin. If you have time, leave it uncovered in the fridge overnight after seasoning — this is the single biggest improvement you can make.
For the stock: don’t waste the carcass. Cover with cold water, add a halved onion, and simmer for 2 hours.
Progressions
Dry-brined uncovered in the fridge overnight — the skin shattered like glass. This is the only way now.
Good but the breast dried out slightly. Tent with foil at 45 min next time, or spatchcock.
First attempt. Solid. Skin could be crispier — the bird wasn't dry enough going in.
Thoughts & Summary
The dry overnight brine is genuinely transformative. Season the night before and don't cover it — the air circulation dries the surface completely. More impactful than any technique change.
Spatchcocking would solve the uneven cooking — the breast finishes before the thigh at this size. Worth trying next time.