This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast meat juicy. Though the chicken is fabulous on its own, you can take it to the next level with a few more ingredients by making a simple pan sauce.
Want to learn more secrets to perfectly roasted chicken? Watch our Test Kitchen’s step-by-step video to learn exactly how to achieve tender, juicy meat and crisp skin.
Put the chicken breast side up on a roasting rack in a medium (9×13-inch or similar) flameproof baking dish or roasting pan. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the breast all over with 1/2 tsp. each salt and pepper. Turn the chicken over. Season the back all over with 1/2 tsp. each salt and pepper. Drizzle the oil evenly over the back of the chicken.
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This really is the best ever! I have changed my chicken roasting technique forever. Mess and smoke mentioned in other reviews were no big deal because I cleaned my oven before I put the chicken in. I have never been a white meat fan, but this technique has changed my mind. The breast was indeed moist and full of flavour.
Amazing! I throw in sliced potatoes 30 minutes before the chicken is cooked and there are never leftovers!
I agree with tiamo - while a great chicken, the smoke and the mess are too much. I think there are other excellent recipes that can be made without setting off the smoke detectors and creating the need to clean my oven.
This is a great recipe. I use it everytime I need the meat or a whole roast chicken. Doesn't take much longer for me than going to a rotisserie chicken stand and is much better and cheaper. A local discounter sells organic chicken for a reasonable price. We usually have this with a salad as side and nothing else. Gem of recipe/technique!
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