Classic Oven Roasted Chicken
Last week the barbecue rotisserie made it’s first appearance of the year! Which reminded me of a certain Rotisserie Chicken post where we made some promises to post our favourite oven roasted chicken recipe…Well, after much delay, here it is! Roasted chicken is a standard weeknight meal around here, but it still always feels like kind of a special occasion dinner (like the kind that definitely calls for a glass of wine). Everyone seems to have their own little twist on the classic roast chicken, but this recipe is almost as simple as it gets! So if you haven’t tackled roasting a whole bird, this is definitely a great place to start – it’s amazing how little effort is required to get a delicious result. Here’s Tim with the details…
I recall seeing Thomas Keller explaining how to make roasted chicken on one of Anthony Bourdain’s many shows. I’m not sure if I have followed it perfectly, but this is how I’ve been making roasted chicken for a couple of years now, and it is amazing. There is something about not using any additional fats along with the high roasting temperature that creates juicy meat and crispy skin. It is simple and takes no time to prepare – this is definitely one of my go to recipes. No stress!
Whole Roasted Chicken
1 roasting chicken
2 tablespoons of kosher salt
2 tablespoons of thyme
Preheat your oven to 425°F. Wash the chicken and pat dry with paper towels. Try to get it as dry as possible, this will give you that awesome crispy skin. In fact, if you have time – leave the chicken in the refrigerator for a couple of hours to remove some moisture from the skin. If you don’t have time, don’t worry, it will still turn out tasty.
Place the chicken in a roasting pan – it should fit with plenty of room surrounding it. Sprinkle with salt, pepper and the thyme – inside and out. Do not add any oil!!! The fat from the skin will baste the chicken and leave that skin nice and crispy. If you add oil, it will not be nearly as crispy!
Roast for about an hour depending on the size. I usually roast a smaller chicken and it typically takes around 45-50 minutes. Keep in mind that the high temperature roasting is very forgiving, so an extra 10 minutes will not dry out the bird. Remove from the oven and let it rest outside of the pan for 10-15 minutes. Carve and enjoy!
We would love to hear from you! What’s your favourite way to prepare roasted chicken?