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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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!
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