Roast chicken is one of those things that can be incredibly delicious or incredibly boring. My focus on chicken is tomatoes or pizza: If they’re just there, don’t worry. But when they are good, yes really good, and I’ve done a lot of versions to figure out how to burn a whole chicken.
For example, there is the method that requires it flip halfway through cooking, or the technique involved previously salted, or that it satisfies all kinds of aromatics under the skin. I’ve tried almost everything and I’m happy to report that the best roast chicken recipe is very simple. Leaving aside the basic EVOO + salt and pepper equation, I have three secrets to ensure that the juiciest birds I can tell are crispy golden brown skin.
Read the best results to find out how to roast a whole chicken and go down to the recipe.
Roast Chicken # 1: Remove the spine before roasting.
If you’re wondering how to roast whole chicken in the easiest and fastest way possible, the answer lies in the butterfly technique, also known as spine removal. I ask the butcher to get rid of it when I’m in the grocery store to make a living really easy, but you can do it yourself. Start removing the livers, then wash the chicken and dry. Place the bird on a cutting board with its spine facing up. The easiest way is to use kitchen shears to cut with both sides of the spine. Discard the spine, then flip the chest and press lightly with the palm to green the chicken. You are ready!
Why do butterflies burn your chicken before? In short, this creates more surface area for direct contact with the heat, resulting in browner, more brown skin. That is what we are for. It also reduces cooking time by half (always a bonus).
Roast Chicken # 2: Let stand for 30 minutes.
I know, it seems like a very long time, but trust me: it’s worth the wait and it gives you the best chicken stream. I’m not sure at first where I took this weird little technique, but it really makes a big difference. When you let the chicken rest after baking, all these wonderful juices are distributed throughout the bird, making it very moist and tasty. “But won’t it get cold?” you might ask. I did too, but luckily there is a solution to that. Place the chicken in the preheated oven for five minutes before serving, which is the perfect time to heat it without drying. Carve and eat!
Roast Chicken # 3: Let the sauce do the same.
One night, Adam suggested that we throw a bunch of tomatoes in the pan with our chicken while he smoked it. I thought it was a weird idea, because I knew tomatoes would break and turn into that high heat — and I was right, but that’s why it does so well. This simple move creates a slow-roasted tomato-like sauce that is slow, with a sweetness that complements the chicken and creates a seasoning that requires zero effort. Now I add flavor by adding a whole head of garlic, cut in half (squeeze the hair so that the chicken can stick to the garlic immediately!), And a lot of slices of caramelized lemon in the oven to achieve a candy-like consistency. Yum.
Here, I top this roasted chicken with the green cilantro salsa soaked at the end, but with ease, you can skip this step completely. The combination of tomato, garlic and lemon has enough flavor to be left alone.
When you know how to buy a whole chicken to get the maximum flavor, to get the minimum effort, I’d love to hear if you try this recipe! Rate and review the recipe below, and make sure tag us on Instagram so I can see your version.
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