How to Properly Roast a Chicken | Kenji's Cooking Show

whole chicken

🥗Healthier: organic chicken

💰Cheaper: chicken thighs

Organic chicken may have better quality, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Salt the chicken all over, inside and out, using about 2 teaspoons of kosher salt and a dusting of black pepper.

Puncture the chicken all over the fat deposits on the breast and legs to help render the fat.

Cut small slits where the leg meets the backbone and near the breast to create channels for fat to escape.

Truss the chicken by tucking the wing tips back and wrapping twine around the breast and legs to hold them together tightly.

Stuff the cavity with parsley, sage, rosemary, and thyme (or other herbs, garlic, or lemon if desired).

Preheat a cast iron skillet on high heat until it reaches around 450 to 500°F.

Add a small amount of olive oil to the hot skillet and place the chicken in, breast side down, to sear the bottom.

Cook the chicken in the skillet to give the thighs a jump start on cooking before transferring it to the oven.

Prop the chicken against the edge of the skillet to ensure the thighs are in contact with the pan for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary