perfect roast chicken
- 1 whole chicken (about 3 to 3 1/2 pounds) giblets removed
- 3 tablespoons unsalted butter, melted
- Sea salt
- Fresh ground black pepper
- Vegetable oil for brushing V-rack
Heat oven to 375ºF. Brush chicken with butter and sprinkle liberally with salt and pepper.
Place chicken, breast side up, on oiled V-rack set in shallow roasting pan. Roast 30 minutes.
Reduce oven temperature to 200ºF. Roast 1 hour.
Increase temperature to 400ºF and roast until instant-read thermometer inserted in thigh registers 170ºF to 175ºF, and the juices run clear, about 15 minutes longer.
Transfer chicken to cutting board; let rest 20 minutes.
Carve and serve.
Larger chickens will require longer roasting time. Add five minutes cooking time at 375ºF / 190ºC for every quarter pound of weight over three and one-half pounds.
Once you’ve put the chicken in the oven, try to not open it for the first 90 minutes of roasting. This helps to keep the oven temperature constant.
For crispier skin, pat dry your chicken then allow it to air dry uncovered in the fridge overnight before cooking.
Before cooking, remove chicken from fridge and let it stand at room temperature for 30 minutes. Pat dry again to make sure that it is completely dry.
Liberally means "liberally". Feel free to eat with your hands.