The Best Roast Chicken You’ll Ever Make (Restaurant-Quality) | Epicurious 101

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.

Pat the chicken very well dry with paper towels, removing all moisture from the skin.

Check inside the cavity for giblets or excess fat and dry it as well.

The night before cooking, season the chicken generously with salt and pepper, then place it back in the fridge overnight to dry brine.

Create pockets between the skin and the meat of the chicken breasts using fingers to stuff in thyme.

Tuck the wings behind the neckbone to prevent burning during cooking.

Place the chicken on a wire rack on a sheet pan for better air circulation.

Preheat the oven to 475°F (246°C) and preheat a cast iron pan in the oven for a few minutes.

Add a little oil to the bottom of the hot cast iron pan, then place the chicken breast side up in the pan.

Roast the chicken in the oven for about 30 minutes, then check for caramelization before flipping it.

Flip the chicken to cook breast side down for an additional 20 minutes.

Flip the chicken back to breast side up for the last 5 minutes of cooking for extra crispiness.

Check the internal temperature around the fattest part of the breast; it should be around 155°F (68°C).

Let the chicken rest for about 10 minutes before carving to allow juices to redistribute.

Remove the drumsticks by cutting at the joint close to the leg.

Cut the thighs from the chicken by slicing where the meat hits the spine.

Carve the breasts by cutting down the center and sawing through to separate them from the breastbone.

Slice the breast into smaller pieces and save the backbone for stock.

Cooking Techniques

Equipment Needed

Spice Level: