Epicuriouss best roast chicken recipe is also our most popular. Which is not surprising given the key words involved: “Thomas Keller” (people like Thomas Keller!) and “roast chicken” (literally everybody likes roast chicken!).
Just how popular, though? The recipes ranked four out of four forks by over 700 Epi readers who have made it at home—and 94 percent say theyd make it again. Pretty much everyone who wants to know how to roast a chicken was overjoyed with this method. The last person to add a review, in late January, offered a typical rave: “This is the BEST and SIMPLEST ROASTED CHICKEN RECIPE EVER!”.
Well, then. So, what makes this bird so good? What makes the best roast chicken, in general? I’d say it’s the crispy skin and fresh, juicy meat. (Theres also the matter of where the chicken comes from—but thats in your hands. ) Lets break down everything Keller tells us to do to get perfect roast chicken every time.
Roasting chicken can be tricky. It’s easy to end up with dry, stringy meat if you don’t know what you’re doing But have no fear! With these 10 simple tips, you can roast juicy, flavorful chicken every time
1. Brine the Chicken
Soaking the chicken in a saltwater brine before cooking helps infuse moisture deep into the meat. This prevents the muscle fibers from tightening and squeezing out juices. Make a basic brine with 1 cup kosher salt dissolved in 1 gallon of water. Submerge the chicken for 30 minutes to 1 hour. For extra flavor add herbs, spices or citrus to the brine.
2. Pat the Skin Dry
After brining, pat the chicken dry with paper towels. This helps render excess fat and achieve crispy skin. Wet skin is more likely to steam instead of brown. Be sure to thoroughly dry every crevice and cavity.
3. Let It Come to Room Temperature
Pull the chicken out of the fridge at least 30 minutes before roasting. Cold chicken requires more time and heat to cook through, leading to overdone exterior and undercooked interior. Roasting at room temp allows for even cooking.
4. Tuck Wings Behind Back
Tucking the wings underneath the chicken helps prevent overcooking. The bird’s thin wing tips often catch fire before the rest of it. To use them, just twist them backwards and tuck them between the neck and the body cavity.
5. Truss the Legs
Trussing brings the legs close to the body so they cook evenly with the breasts. Use kitchen twine to tie the drumsticks together and secure any loose skin. This prevents overcooking and helps the chicken hold its shape.
6. Rub Oil and Seasonings Under Skin
Gently loosen the skin from the breast and thighs, creating a pocket. Rub a mixture of oil, salt, pepper, and herbs directly onto the meat. This adds flavor and keeps the meat extra moist and juicy.
7. Stuff Cavity with Aromatics
Place sliced lemons, onions, garlic, and fresh herbs inside the cavity. As they roast, the released moisture and fat will baste the chicken from the inside out.
8. Roast Low and Slow
Put the chicken in the oven at 325°F and cook it for longer. The outside gets too hot before the inside is done because of the high heat. Low and slow roasting lets the meat cook slowly without drying out.
9. Baste Frequently
Basting means spooning juices from the pan over the chicken as it roasts. This adds moisture back into the skin and meat. Baste every 30 minutes for a really juicy bird.
10. Let It Rest
Let the chicken rest for 10 to 15 minutes after roasting before cutting it up. This allows juices to redistribute for tender, moist meat. Tent foil over it to keep warm. Resist cutting into it too soon!.
With these handy tips, you can wave goodbye to dry roasted chicken. For more flavor, try adding garlic, citrus, or herbs under the skin or stuffing the cavity. Use a meat thermometer to confirm doneness and prevent overcooking. Now go forth and roast spectacularly juicy chickens!
Skip the excess ingredients
As many tips and tricks for making great roast chicken as there are recipes for it, which is a lot. Some say to put cornstarch on the skin, others say to put softened butter or even mayo under the skin, still others say to dry the bird in the fridge overnight, and so on.
Kellers having none of it. He knows that all thats needed is a hot oven and a generous amount of salt. You’ll notice that this recipe only calls for a chicken and some S (He concedes that you can add thyme, if you must. ).
Truss the legs of the bird
Its a little fussy, but trussing a chicken has an important effect on the finished product: when the wings and legs are tucked in close to the body, the end of the drumstick covers part of the breast, making sure it stays moist and helping the chicken cook evenly. Plus, Keller adds, “it also makes for a more beautiful roasted bird.” (Not used to trussing chicken? Its just like trussing a turkey—only easier.)
DO THIS TO PREVENT YOUR CHICKEN BREAST FROM DRYING OUT DURING COOKING
FAQ
How to keep a chicken moist while roasting?
It’s also helpful to cook your chicken upside down for the first 30 minutes. This will keep the breast meat moist and tender.
How to keep chicken moist in the oven without drying?
Before putting the food in the oven, I put some water in the bottom and then added some olive oil, herbs, and spices. Always get lovely moist chicken. Jul 13, 2023.
How to roast chicken without it being dry?
There’s no need to cover your chicken for roasting, as the time it takes to cook means the skin should brown just enough to be perfectly crispy. How do you roast a chicken so it doesn’t dry? Baste the chicken in its cooking juices halfway through cooking to make it succulent and delicious for when it’s time to carve.