How Chefs Roast Chicken (Perfect Every Time)

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken thighs

Skinless parts reduce fat, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and often cheaper than fresh.

butter

🥗Healthier: margarine

💰Cheaper: oil

Margarine can lower saturated fat, while oil is generally less expensive.

Pat the chicken dry with paper towels on all sides and in between every crack and crevice.

Generously season the chicken on all sides with about 3 to 4 teaspoons of salt and about 1 teaspoon of pepper.

Transfer the chicken to a rack over a sheet tray or platter, with parchment paper underneath.

Leave the chicken uncovered in the fridge for 4 to 24 hours to dry brine.

Preheat the oven to 425°F (fan off) and let the chicken sit at room temperature to take the chill off.

Stuff the cavity with 1 halved shallot, 4 to 5 garlic cloves, 2 sprigs of fresh rosemary, and 6 to 8 sprigs of fresh thyme.

Make 15 to 20 punctures in the skin with a toothpick or skewer to help release moisture and render fat.

Tie the chicken with butcher's twine to keep it stable during cooking.

Heat a large carbon steel or cast iron pan over medium-high heat and add about 3 tablespoons of olive oil.

Once the oil is smoking, place the chicken backside down in the pan and sear for about 2 minutes.

Turn the chicken upright on its side and sear for another 2 minutes, then repeat on the other side for 2 minutes.

Flip the chicken breast side down and reduce the heat to low, adding 4 tablespoons of unsalted butter to baste the chicken for 2 to 3 minutes.

Flip the chicken over and baste the top for 1 to 2 more minutes, then drain off excess fat from the pan.

Insert a thermometer into the deepest part of the breast and place the chicken in the oven on a lower third rack at 425°F for 45 to 50 minutes until it reaches 155°F internally.

Remove the chicken from the oven when golden brown and let it rest for about 10 to 12 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens