Epicuriouss best roast chicken recipe is also our most popular. Which is not surprising given the key words involved: “Thomas Keller” (people like Thomas Keller!) and “roast chicken” (literally everybody likes roast chicken!).
Just how popular, though? The recipes ranked four out of four forks by over 700 Epi readers who have made it at home—and 94 percent say theyd make it again. Pretty much everyone who wants to know how to roast a chicken was overjoyed with this method. Late in January, the last person to leave a review said, “This is the BEST and SIMPLEST ROASTED CHICKEN RECIPE EVER!”
Well, then. What makes this bird so good? What, indeed, makes a roast chicken the best? Id say its a combination of crisp skin and moist, tender meat. (Theres also the matter of where the chicken comes from—but thats in your hands. ) Lets break down everything Keller tells us to do to get perfect roast chicken every time.
Roasting chicken can be tricky. It’s easy to end up with dry, stringy meat if you don’t know what you’re doing But have no fear! With these 10 simple tips, you can roast juicy, flavorful chicken every time
1. Brine the Chicken
Soaking the chicken in a brine of saltwater before cooking helps the meat stay moist. This keeps the muscle fibers from getting tight and squeezing out the juices. Mix 1 cup of kosher salt with 1 gallon of water to make a basic brine. Submerge the chicken for 30 minutes to 1 hour. To make the brine taste better, add herbs, spices, or citrus.
2. Pat the Skin Dry
After brining, pat the chicken dry with paper towels. This helps render excess fat and achieve crispy skin. Wet skin is more likely to steam instead of brown. Be sure to thoroughly dry every crevice and cavity.
3. Let It Come to Room Temperature
Before you roast the chicken, take it out of the fridge at least 30 minutes. Cold chicken needs more time and heat to cook all the way through, so the outside gets too done and the inside doesn’t get done. Roasting at room temp allows for even cooking.
4. Tuck Wings Behind Back
Tucking the wings underneath the chicken helps prevent overcooking. The thin wing tips often burn before the rest of the bird is done. Simply twist them backwards and tuck between the neck and body cavity.
5. Truss the Legs
Trussing brings the legs close to the body so they cook evenly with the breasts. Use kitchen twine to tie the drumsticks together and secure any loose skin. This prevents overcooking and helps the chicken hold its shape.
6. Rub Oil and Seasonings Under Skin
Gently loosen the skin from the breast and thighs, creating a pocket. Rub a mixture of oil, salt, pepper, and herbs directly onto the meat. This adds flavor and keeps the meat extra moist and juicy.
7. Stuff Cavity with Aromatics
Place sliced lemons, onions, garlic, and fresh herbs inside the cavity. As they roast, the released moisture and fat will baste the chicken from the inside out.
8. Roast Low and Slow
Cook the chicken at a lower oven temp (325°F) for a longer time. High heat causes the exterior to overcook before the interior is done. Low, slow roasting allows the meat to cook gradually without drying out.
9. Baste Frequently
Basting means spooning juices from the pan over the chicken as it roasts. This adds moisture back into the skin and meat. Baste every 30 minutes for a really juicy bird.
10. Let It Rest
Let the chicken rest for 10 to 15 minutes after roasting before cutting it up. This allows juices to redistribute for tender, moist meat. Tent foil over it to keep warm. Resist cutting into it too soon!.
With these handy tips, you can wave goodbye to dry roasted chicken. For more flavor, try adding garlic, citrus, or herbs under the skin or stuffing the cavity. Use a meat thermometer to confirm doneness and prevent overcooking. Now go forth and roast spectacularly juicy chickens!
Skip the excess ingredients
There are as many tricks to making great roast chicken out there as there are roast chicken recipes—which is to say, a lot. Some say to put cornstarch on the skin, others say to put softened butter or even mayo under the skin, still others say to dry the bird in the fridge overnight, and so on.
Kellers having none of it. He knows that all thats needed is a hot oven and a generous amount of salt. Youll notice that there are very few ingredients to this recipe: really just a chicken and some S&P, plus a little butter and mustard at the end to amp up the richness and flavor. (He concedes that you can add thyme, if you must. ).
Truss the legs of the bird
While trussing a chicken, it’s important to keep in mind that when the wings and legs are tucked in close to the body, the end of the drumstick covers part of the breast. This keeps the breast moist and helps the chicken cook evenly. Plus, Keller adds, “it also makes for a more beautiful roasted bird. ” (Not used to trussing chicken? Its just like trussing a turkey—only easier. ).
DO THIS TO PREVENT YOUR CHICKEN BREAST FROM DRYING OUT DURING COOKING
FAQ
How to keep a chicken moist while roasting?
Another great tip is to cook your chicken upside down for the first 30 minutes which helps keep the breast meat beautifully moist and tender.
How to keep chicken moist in the oven without drying?
I put a little water in the bottom of the roasting dish then add a little olive oil and herbs/seasoning. Always get lovely moist chicken. Jul 13, 2023.
How to roast chicken without it being dry?
There’s no need to cover your chicken for roasting, as the time it takes to cook means the skin should brown just enough to be perfectly crispy. If you don’t want your chicken to get dry while it’s cooking, baste it with its own cooking juices every half hour. This will make it juicy and tasty when it’s time to carve.