Amazing Roast Chicken

Dry brined, high heat, no trussing. Crisp skin every time.

⏱ 1 hr 30 min · easy · 🍽 serves 4

Ingredients

• 1 whole chicken, 4 lb
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp softened butter
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 4 sprigs thyme
• 1 lb baby potatoes, halved

Steps

1. Pat the chicken bone dry, salt it all over including inside the cavity, and leave it uncovered in the fridge at least 4 hours, ideally overnight. This is the single biggest factor in crisp skin.
2. Heat the oven to 425F. Let the bird sit out 30 minutes.
3. Rub the butter over the skin and add pepper. Stuff the cavity with lemon, garlic and thyme.
4. Set on the potatoes in a skillet or roasting pan, breast side up. Do not truss, since open legs cook more evenly.
5. Roast 60-75 minutes until the thigh reads 165F and the juices run clear.
6. Rest 15 minutes before carving.