Roast Chicken

Let's cook

1. 1

   Dry-brine the day before

   Pat the chicken dry, salt it all over including inside the cavity, and leave uncovered on a rack in the fridge overnight.

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   Overnight uncovered is what dries the skin out enough to crisp. This one step outweighs everything else.

2. 2

   Bring to room temperature

   Take the bird out 45 minutes before roasting. A fridge-cold chicken cooks unevenly.

3. 3

   Butter under the skin

   Loosen the breast skin with your fingers and push the softened butter underneath. Rub the outside with olive oil and pepper.

4. 4

   Stuff and truss

   Put the lemon, garlic, and thyme in the cavity. Tie the legs together and tuck the wing tips under.

5. 5

   Roast hot

   Set the chicken on the onion and carrot in a roasting tin. Roast at 425°F (220°C) for 55–65 minutes, until the thickest part of the thigh reads 165°F (74°C).

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   Use a thermometer in the thigh, not the breast. Thigh is always the last part to cook.

6. 6

   Rest 20 minutes

   Rest on a board for a full 20 minutes before carving. Carve too early and the juices end up on the board rather than in the meat.

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