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.
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Perfect. The technique of bringing to room temp before is worth the time. Will certainly make this again.
This chicken turned out fantastic, moist, flavorful. I did have a problem getting the skin to crisp enough but it was still delicious.
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