Simple Roast Chicken

June 27, 2008

I usually stick to boneless, skinless chicken breasts when making poultry but I wanted to learn how to roast a chicken. For this you’ll only need a whole chicken, salt, pepper and butter and/or olive oil.

First, preheat the oven 450° F. To achieve faster cooking and even doneness, Pam Anderson recommends butterflying the bird. I normally have no problem with raw meats, but this was actually a little gross at first. Begin my removing the organs from inside the chicken. You can cook these or make a gravy from them if you want, but I just threw them away since it was my first time trying this.

To remove the backbone, cut down each side of the neck on the back. It was a little difficult, but you do what you have to do.

Completely remove the spine then flip the chicken over and flatten it outward with your palm.

Dry the chicken thoroughly with a paper towel. The trick to seasoning is that in needs to be done under the skin. You may need to trim some of the edges of the skin so you can pull it back a little and get some salt and pepper underneath.

The March/April 2008 Cook’s Illustrated had an article on achieving a flavorful, crispy skin on a roast bird. Their conclusion? Butter underneath the skin and olive oil on top. You don’t have to use both, but at least use one. A tip if you decide to butter it though – warm or melt the butter first. Cold butter is incredibly hard to spread underneath the skin of a chilly chicken.

When your chicken is seasoned, line a rimmed baking sheet with tin foil, place the bird on top, then pop it in your 450° F oven. You’ll want to cook it until the inside is around 160° F, which should take around 40 minutes.

When it’s done cooking, let it rest for five minutes then carve and enjoy.

Tips

• Melt or warm your butter before trying to spread it on the chicken.
• Make sure to get your salt and pepper underneath the skin.
• For the best textured and flavored skin, use butter underneath the skin and olive oil on top.
• Cut out the backbone, flip over the chicken and press it flat to ensure a more even and faster cooking.

Printable Recipe

Ingredients:

• 1 whole chicken, butterflied
• Salt and pepper
• Butter and/or olive oil

Recipe:

1. Preheat the oven to 450° F. Remove the innards from your chicken, cut out the backbone, then flip it over and flatten it with the palm of your hand.
2. Season the chicken with salt and pepper underneath the skin. Then spread warmed butter under the skin and olive oil on top.
3. Bake the chicken on a foil-lined rimmed baking sheet for about 40 minutes, or until the inside registers 160° F on a thermometer. Let it rest for five minutes then carve and serve.

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