American
High-Heat Roast Chicken
Salt it the night before. Take it out of the fridge an hour before. High heat. Done.
TotalAbout 27 hours20 minutes of it hands-on
ServesAbout 4
LevelEasy
AheadYes
Most of it is a 24-hour dry brine.
Method
chefjasonmckinney.com/recipes/roast-chicken-thats-it
I left a note on one step.- 1
24 hours before: salt the chicken inside and out. Dry-brine uncovered in the fridge.
This is the single most important step. If you skip it, everything else is wasted. - 2
Day of: pull from the fridge 1 hour before. Pat dry again. Pepper it. Stuff with halved lemon and herbs.Timer: 1 hr
- 3
Oven to 230°C. Cast iron pan. Chicken breast-up.Timer: 1 hr
- 4
Roast 50–60 minutes. 74°C at the thigh.Timer: 50 min
- 5
Rest 15 minutes minimum. Carve. Spoon pan juices over.Timer: 15 min
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