This classic recipe needs no introduction. However, I must say I’ve never had it this good. This is the best roasted chicken ever. You can search far and wide, high and low but I tell you – this is the one. It may not look pretty but the taste says it all. This is a basic recipe that you can add on to but I like it with just salt and pepper. The method creates a juicy and flavorful chicken. You might even say “It tastes just like chicken!”.
This recipe is from Ruhlman’s Twenty. My constant companion this winter. It teaches you twenty perfect techniques that would raise the bar on your cooking skills.
Perfect Roasted Chicken
Adapted from Ruhlman’s Twenty
One 3-4 lb good quality chicken
Black pepper (optional)
1. About 1 hour before cooking the chicken, take it out of the refrigerator and rinse it.
2. When ready to cook, pre-heat oven to 450 degrees F using convection air if available.
3. Liberally rub salt and black pepper (if using) all over the chicken. There should be a visible coating of salt. Do not put too much black pepper unless you really like them.
4. Truss the legs together tightly. This keeps the heat from circulating inside the cavity and overcooking the breasts.
5. Place the chicken on a rack in a roasting pan. This allows the air to circulate better.
6. Roast for 1 hour. Check the juices by carefully tilting the chicken. If they run clear or brown, it is done. If the juices are pink or red, roast for another 5 minutes until the juices are clear or brown.
7. Let the chicken rest for 10-15 minutes before carving.
Important Note: The oven may get smoky. This is normal as long as the chicken does not burn. Ensure your exhaust fan is on and/or your windows are open. You might notice that the wings of my chicken are burnt. I assure you, the rest of it was perfect, just as Ruhlman calls it.