Roast Chicken

Perfect roast chicken is a delightful thing. When it works like it should... I find it interesting how many different temperatures and times there are on the internet for roasting a whole chicken. I've sacrificed a fair few chicken (don't worry they all got eaten in the end) to perfecting the roast chicken equation.

I find a lot of people roast too long or too hot. There is no reason to scorch a chicken to a blazing hot internal temp. No reason to broil it. No reason to change temperatures half way through. Many of these overzealous techniques result in dry sawdust meat.

A roast chicken should be an easy-peasy one baking dish meal that is satisfying and impresses. There is something about cooking an entire animal that feels very medieval and feast-like.

I find that a lot of times when you get a chicken from the store it's a little bit frozen. It seems like the normal thing to want to rush your chicken home and put it in the fridge (since people are paranoid about room temp chicken) but don't do this. It's best to remove the giblets (if there are any) and wash the chicken then leave it out to warm up! This equation is not for a frozen or icy cold chicken. Don't be scared, leave your chicken out for a few hours to bring the temp up.

This can be seasoned as simply or as fancy as you like. I decided on lemon, thyme and cracked black pepper.

This has worked for me without fail EVERY TIME! It yields a crispy skin and juicy tender breasts and legs. I usually do not stuff my chickens, but occasionally I will do some herbs or a whole lemon, I have not found that I need to adjust this equation when I do this. If it were stuffed full with thick stuffing it might be a longer cook.

Giblet anatomy! I didn't get a heart this time (boo that's my favorite part!) and my gizzard was not connected with a piece of rubbery tissue like normal. Be brave, try these parts. They are not for everyone but just try them once.

I cannot come close to loving raw chicken liver as much as my cat Minnow does, so she gets to eat that special part. I snip a few nibs off with kitchen scissors.

There isn't usually much excess fat to snip off besides the one big fat pad near the opening to the body cavity. Really you don't HAVE to remove it. I do, because I relocate it!

Generally I find it just rips off. But scissors work well if yours resists.

Putting that fat to work! I cover the gizzard (and heart if there is one) with the fat to keep these little morsels from drying out in the oven.

Fresh thyme is tedious. I have found if you run your fingers against the grow direction of the leaves, they snap right off, so you don't have to pick at the stems.

Giving that a chop to break it up some and make the pieces smaller.

Lemon only flavors the breast meat when you stuff a chicken, and usually only a little. I add cuts to help it along any I can. I generally find stuffing a chicken is really more for show than anything else.

I stuffed the extra thyme bunch in then the lemon.

Butter him up! Or oil him if you prefer. Also you can do neither! I buttered because butter is king and because I needed to make my fresh thyme adhere to the skin. Make sure to butter the sides and nooks and crannies.

To truss, or not to truss... I like the look of a trussed chicken so I do it. My Father doesn't bother trussing and it all cooks up the same. I use cotton kitchen twine. The easiest way is to tie a simple knot to one leg, loop the string around the other leg and draw them together. Then I just keep wrapping and tuck the string around. This way it all falls off easily when you need it to. I mean, after all, she isn't going to be chicken dancing in the oven or anything.

All ready to go! I chopped some Yukon gold potatoes up and drizzled them with olive oil and a sprinkling of kosher salt. Possibly the easiest side dish ever since it cooks up with the chicken at the same temp and time!

All done! I use a meat thermometer to check the internal temperature when the timer goes off. It should be at 160°F or above. Make sure to check between the thigh and body, without touching the bone. You will also see when you poke the chicken if the juices run clear. If they are bloody it's a good indication the chicken is not done. Mine was at 180° when I checked at the 90 minute mark! However the meat (even the breast) was tender and juicy.