You need to know how to roast a chicken. It seems intimidating because overcooking will yield a chicken drier than the turkey in the movie, Christmas Vacation. You’ll impress friends and family when you put this baby on the table. Splurge a little on an organic, humanely raised chicken. The taste is worth it. My method is based on Thomas Keller’s recipe for roasting chicken.
24 hours before you want to roast your chicken, remove it from the packaging and rinse. Pat dry with paper towels. Put the chicken on a rack which is placed on a cookie sheet or, if you can’t fit this in your fridge, on a paper towel lined plate. Leave the chicken, UNCOVERED, in the fridge until you are ready to roast it. This will ensure crispy skin.
1- 3 to 4 lb. chicken, giblets removed
2 tablespoons of melted butter
salt and pepper
If you don’t have a roasting rack, you’ll need:
1 stalk of celery
1 medium onion
Preheat oven to 400°.
Brush the outside of your chicken with melted butter. Salt and pepper the chicken- inside and out.
Put your chicken on a cookie sheet that’s been lined with a wire rack. You can use a roasting pan or baking dish, but you want the air to be able to circulate around the chicken.
*If you do not have a roasting pan, trim the ends off the carrot and celery and peel the onion. Cut the carrot in half- lengthwise, and cut the onion into three thick slices. Drizzle a little olive oil on the pan to prevent sticking and line up the veggies on the pan. Place the chicken on top of the veggies. You can make a pan gravy afterward if you wish.
Roast the chicken for about 75 minutes, depending on the weight. The leg juices should be clear if you poke the thigh. Remove from the oven, tent with foil and let rest 10 minutes.
Carve and serve with mashed potatoes and vegetable of your choosing. I like green beans or oven roasted cauliflower.