Roasted Chicken Recipe
Crispy skin, juicy meat, and a roast chicken that actually tastes like chicken. This recipe breaks down how to choose the right bird, why dry brining makes all the difference, and how spatchcocking ensures even cooking every time. Simple, classic, and just a little smug once it comes out of the oven.
Equipment
- Thermometer
- Half sheet tray with grid
- Kitchen shears
Ingredients
- 1 whole chicken 3½–4 lbs, air-chilled or farm-raised preferred
Dry Brine:
- 2 tbsp kosher salt
- 1 tbsp baking powder
- Optional: ½ tsp garlic powder ½ tsp freshly ground black pepper
- 2 tbsp unsalted butter softened
- 1 tbsp each fresh parsley rosemary, thyme, and oregano, finely chopped
Instructions
Spatchcock the Chicken
- Using kitchen shears, remove the backbone by cutting along both sides of the spine. Flip the bird over and press firmly on the breastbone until it lies flat. Save the backbone and any trimmings for stock or schmaltz.
Dry Brine
- Mix salt, baking powder, and optional seasonings. Sprinkle evenly over the entire chicken, including under the skin where possible.
- Air-Dry
- Place the chicken on a rack set over a sheet pan and refrigerate uncovered for 24 hours.
Preheat & Prep
- Preheat oven to 400°F. Remove chicken from fridge and pat very dry with paper towels.
Butter & Herbs
- Rub the chicken all over with butter, then sprinkle evenly with chopped herbs.
Roast
- Roast until a thermometer inserted into the thickest part of the breast reads 155–160°F, about 40–50 minutes depending on size.
Rest
- Let the chicken rest for 10 minutes. Carryover cooking will bring it to a safe 165°F.
Carve & Serve
- Serve proudly. Accept compliments graciously. Pretend it wasn’t this easy.