Allowing the salted chicken to sit on a rack at room temperature for an hour encourages it to cook evenly, infuses flavor, and helps to achieve a gorgeous golden color. Once the chicken is glazed and back in the oven, watch it carefully so that the glaze doesn’t burn.
I've made this so many times and every time it's great. On weeknights I haven't always waited the full hour before cooking; it certainly is one step up in yumminess if you do have time for that hour, but you can get by rushing it a bit if needed!
This recipe was so good and SO easy! I used the carcass (with the aromatics still inside!) for homemade chicken stock and it, too, was fantastic!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.