# High-Heat Roast Chicken

American recipe from Chef Jason McKinney, about 27 hours, serves about 4.

Salt it the night before. Take it out of the fridge an hour before. High heat. Done.

- Total time: about 27 hours (estimated)
- Hands-on: about 20 minutes
- Serves: about 4
- Level: Easy
- Cuisine: American
- Note: Most of it is a 24-hour dry brine

## Ingredients

- 1 (~4 lb) whole chicken
- 1 tbsp kosher salt
- to taste black pepper
- 1 lemon
- a few sprigs thyme or rosemary

## Method

1. 24 hours before: salt the chicken inside and out. Dry-brine uncovered in the fridge.
   Chef's note: 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.
3. Oven to 450°F. Cast iron pan. Chicken breast-up.
4. Roast 50–60 minutes. 165°F at the thigh.
5. Rest 15 minutes minimum. Carve. Spoon pan juices over.

## Tools

- Cast iron skillet or roasting pan, for high-heat roast
- Meat thermometer, for checking internal temp
- Carving knife & cutting board, for resting and carving

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/roast-chicken-thats-it
By Chef Jason McKinney. Free to cook; please link the page when you share it.