Roasting a whole chicken can be a hit or miss. My philosophy is akin to how I view tomatoes or pizza: if they're mediocre, skip it. When done right, though, it's truly exceptional. I've experimented with numerous methods to perfect my roast chicken technique.
From flipping it midway to brining beforehand or stuffing aromatics under the skin, I've tried it all. Ultimately, the simplest roast chicken recipe yields the best results. Besides the classic EVOO, salt, and pepper, I rely on three secrets to achieve a perfectly juicy bird with golden, crispy skin every time.
Continue reading for the ultimate roast chicken method, and scroll down for the full recipe.
Tip #1: Remove the Backbone Before Roasting.
If you're curious about the quickest way to roast a chicken, the answer is the butterfly method, which involves removing the backbone. I usually ask the butcher to do this for me, but you can easily manage it at home. Start by taking out the giblets, rinsing the chicken, and patting it dry. Lay the chicken on a cutting board with the backbone facing up. Use kitchen shears to cut along both sides of the backbone and discard it. Flip the chicken breast-side up and press down with your palm to flatten it. You're all set!
Why go for the butterfly method? It maximizes surface area for heat exposure, resulting in irresistibly crispy skin and reduces cooking time.
Tip #2: Allow It to Rest for 30 Minutes.
This may seem lengthy, but it's essential for achieving the best roast chicken. I can't recall where I learned this trick, but it really makes a difference. Letting the chicken rest post-oven allows the juices to redistribute, ensuring every bite is moist and flavorful. Concerned it might cool down? Just pop it back in the preheated oven for five minutes right before serving to warm it up without drying it out. Then, carve and enjoy!
Tip #3: Let the Sauce Develop Naturally.
Once, a friend suggested adding cherry tomatoes to the roasting pan. I was skeptical, knowing they'd break down in the heat. However, this creates a delicious slow-roasted tomato confit that acts as a flavorful condiment for the chicken. To enhance the taste, I add a halved head of garlic (which turns into a garlic paste) and lemon slices that caramelize to perfection. Delicious!
For an extra touch, I top the chicken with a drizzle of cilantro salsa verde, although the tomato, garlic, and lemon trio is punchy enough on its own.
Now that you're equipped with the best roast chicken technique, I'd love to hear if you give this recipe a go! Rate it below, and don't forget to share your results.
If you enjoyed this post, save it for later.
Prep Time
10 minutes
Cook Time
50 minutes
Categories
Ingredients
- 1 whole chicken, backbone removed (ask your butcher or check the post for tips)
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 head garlic, halved horizontally, skins on
- 1 large lemon, thinly sliced
- 1 pint cherry tomatoes
For the cilantro salsa verde
- 1 bunch fresh cilantro, leaves and stems
- 1/2 bunch fresh flat-leaf parsley, leaves and stems
- 1/2 teaspoon chili powder
- 2 cloves garlic, peeled
- 2 tablespoons white wine (or rice) vinegar
- 1/3 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 450°F. In a large skillet or roasting pan, place the butterflied chicken skin-side up. Surround it with the tomatoes, garlic, and lemon slices.
- Drizzle olive oil over everything and season generously with salt and pepper. Roast for 45 minutes.
- Once done, remove the chicken from the oven and let it rest covered loosely with foil for 30 minutes.
- While it rests, prepare the salsa verde by blending all ingredients. I prefer mine a bit chunky, but add more olive oil if you need a smoother consistency.
- When ready to serve, warm the chicken in the oven for 5 minutes. Cut into quarters for serving and pass the cilantro salsa verde around for drizzling. Enjoy!
