ROAST CHICKEN
Variations and tweaks on this theme are seemingly endless, but we find these two basic approaches to be the easiest and most useful. For added flavor, loosen the skin around the breast and thighs and rub any of the mixtures suggested in Additions to Broiled or Grilled Chicken underneath the skin.
I. HIGH-HEAT
4 to 6 servings
The best method for achieving browned, crispy skin. Use a smaller chicken as indicated (or spatchcock larger ones).
Remove the neck and giblets from:
- One 3- to 5-pound chicken
Spatchcock, if desired. Rub the chicken all over with:
- 2 teaspoons to 1 tablespoon salt (use the smaller amount for a 3- to 4-pound bird)
- ¾ teaspoon black pepper
If desired, for crispier skin and thorough seasoning, place the chicken on a rack set over a rimmed baking sheet and let it sit overnight, uncovered, in the refrigerator.
Position a rack in the center of the oven. Preheat the oven to 450°F. If desired, place in the body cavity of the chicken:
- (6 sprigs parsley, tarragon, thyme, rosemary, sage, or a combination)
- (1 small lemon, quartered)
Place breast side up on a rack set in a roasting pan or in an ovenproof skillet large enough to hold the bird. Roast the chicken until the internal temperature of the breast reaches 155°F and the thickest part of the thigh registers 170°F. Begin checking spatchcocked birds after 35 minutes. Smaller whole chickens may take as little as 50 minutes; larger chickens may take up to 1 ½ hours. Transfer to a platter and let stand 10 to 15 minutes before carving.
II. LOW-HEAT
4 to 8 servings
Our preferred method for evenly cooking large chickens (or capons) and stuffed birds.
If desired, prepare and have hot or at room temperature:
- (½ recipe Basic Bread Stuffing or Dressing, or ½ recipe Basic Corn Bread Stuffing or Dressing)
Season and prepare for roasting as for version I:
- One 3- to 8-pound chicken
Position a rack in the center of the oven. Preheat the oven to 350°F.
Loosely pack the stuffing, if using, into the body cavity of the chicken. Roast the chicken until the internal temperature of the breast reaches 155°F and the thickest part of the thigh registers 170°F, 1 hour to 2 hours 45 minutes depending on the size of the bird. If the bird is stuffed, the internal temperature of the stuffing should reach 165°F. If the chicken is cooked through but the stuffing is not, transfer the stuffing to a baking dish and return to the oven while the chicken rests. Let the chicken rest 10 to 15 minutes before carving. If desired, preheat the broiler while the bird rests and briefly return it to the oven for several minutes to brown the skin (watch it attentively!).