Notes
I firmly believe that everyone should have a method for whole roasted chicken in their back pocket. It's a super easy way to prepare a bunch of meat at once (or to feed a crowd), there are lots of ways to play around with different flavor profiles, the end result is super versatile, and you can use the leftover carcass to make broth. It's probably one of the most economically efficient ways to feed yourself.
There are many ways to roast a chicken, but this has been my preferred method recently. You start by searing the bottom of the chicken in a pan so that it gets nice and crisp (avoiding the soggy bottom that often happens and making it so you don't have to flip the chicken).
If I have time, I'll always dry-brine the chicken one day in advance. It's not strictly necessary, but it really helps to bring out some extra flavor. Most of the time I'll just roast this with salt, since it allows me to pair the roasted chicken with almost any kind of sauce or dish. But you are welcome to add additional spices or aromatics to the mix.
Ingredients
- 1 whole chicken
- salt
- olive oil
Process
If you are going to dry brine the chicken, start by patting the chicken dry with paper towels and generously seasoning it all over, including inside of the cavity.
Place it on a small sheet tray with a wire rack and put it into the fridge, uncovered, for 12-24 hours.
If you don't plan to dry brine, just salt the chicken immediately before cooking.
When you're ready to cook the chicken, take it out of the fridge and allow it to come up to room temperature (30-45 min).
Pre-heat your oven to 425°F.
Heat up a cast iron, carbon steel, or stainless steel pan over medium-high heat. When the pan is hot, add in a tbsp or two of olive oil and swirl it around.
Sear the chicken (breast side up) on bottom and sides to develop a nice brown and some crispiness.
Place the chicken breast side up in the pan, and drizzle the top with a little bit of olive oil. Rub it on to coat the entirety of the top of the chicken.
Place the whole pan with the chicken into the oven on the middle rack.
Roast for 35-45 minutes, until the whole outside is crispy and brown, or until a meat thermometer registers about 160-165°F in the thickest part of the thighs.
Pull the chicken from the oven, place it onto a wood cutting board, allow it to rest at least 15 minutes, and then carve.
Enjoy!
