Juicy Roasted Chicken
A whole bird dry-brined overnight, then roasted hot until the skin shatters like glass and the breast stays succulent. This is the roasted chicken you build a Sunday around: burnished, self-basting, and carved over its own pan juices.
Salt the whole chicken a day ahead and let it air-dry uncovered in the fridge, which seasons the meat deep and dries the skin for maximum crunch. Roast at a steady 425F (220C) breast-up on a rack until the thickest part of the thigh registers 165F (74C), about 65-80 minutes for a 4 lb bird, then rest 20 minutes before carving so the juices stay in the meat instead of on the board.
- Dry-brine 12-24 hours ahead: 1 tsp kosher salt per pound, uncovered in the fridge, is the single biggest lever for juicy meat and crackly skin.
- Roast on a rack in a hot 425F (220C) oven and pull at 165F (74C) in the thigh, not by clock alone.
- Rest a full 20 minutes tented loosely; carving early dumps the juices you worked to keep in.
Equipment
- Rimmed roasting pan or cast-iron skillet
- Wire roasting rack
- Instant-read thermometer
- Kitchen twine
- Paper towels
- Cutting board with a juice groove
Ingrediënten
Chicken and dry brine
- 1.8-2 kg whole chicken, giblets removed, patted very dry
- 1 tbsp + 1 tsp Diamond Crystal kosher salt, about 1 tsp per pound; use half by volume for table salt
- 1 tsp baking powder, optional, for extra-crisp skin
- 1 tsp freshly ground black pepper
For roasting
- 30 g unsalted butter, softened, or olive oil for dairy-free
- 1 head garlic, halved crosswise
- 1 lemon, halved
- 6 g fresh thyme, or rosemary
- 1 yellow onion, quartered, for the roasting rack (optional)
Bereiding
- STAP01
Pat the chicken bone-dry inside and out with paper towels. Mix the kosher salt with the baking powder (if using) and pepper, then sprinkle it evenly over the whole bird, including the back and inside the cavity. Set the chicken breast-up on a rack over a plate or pan and refrigerate uncovered 12 to 24 hours. The surface should look dry and slightly tacky when you take it out.
- STAP02
Pull the chicken from the fridge 30 to 45 minutes before roasting to take the chill off; a cold bird roasts unevenly. Position a rack in the lower third of the oven and heat to 425F (220C). If your oven runs hot or the bird is on the larger side, 400F (205C) also works and is more forgiving.
- STAP03
Rub the softened butter (or oil) over the breast and legs. Tuck the lemon halves, halved garlic head, and thyme into the cavity. Tie the legs together with kitchen twine and tuck the wing tips behind the shoulders so they don't scorch. Trussing keeps the breast compact so it cooks at the same pace as the legs. Set the chicken breast-up on a rack in the roasting pan, with onion quarters underneath if using.
- STAP04
Roast at 425F (220C) for 65 to 80 minutes, until deeply golden. Do not open the door for the first 40 minutes. If the skin browns faster than the meat cooks, tent the breast loosely with foil for the final stretch. A 4 lb bird typically lands around 70 minutes; add roughly 12 to 15 minutes per additional pound.
- STAP05
Slide an instant-read thermometer into the thickest part of the thigh without touching bone; you want 165F (74C). Check the breast too, which should read 155 to 160F (68 to 71C) and will climb during the rest. If the thigh lags, return the bird to the oven and check every 5 minutes.
- STAP06
Transfer the chicken to a carving board and tent loosely with foil. Rest a full 20 minutes so the juices redistribute; cut too soon and they run onto the board. Meanwhile, tip the pan juices into a small bowl, spoon off excess fat, and squeeze in the roasted lemon from the cavity for an instant jus.
- STAP07
Remove the twine. Cut through the skin between each leg and the body, pop the hip joints, and remove the leg quarters, then split into drumsticks and thighs. Carve the breasts off the keel bone in two whole pieces and slice across the grain. Arrange on a warm platter and spoon the pan jus over the meat.
Make ahead
The dry brine is the make-ahead: salt the bird up to 24 hours before roasting and let it air-dry uncovered in the fridge. You can also truss and butter it the morning of, then keep it refrigerated until 45 minutes before it goes in the oven. The pan jus reheats well and can be made from the drippings up to a day ahead.
Storage
Refrigerate leftover carved meat in an airtight container up to 4 days. Save the carcass for stock. Reheat gently, covered, at 300F (150C) with a splash of broth to keep it from drying out, or shred cold into salads and sandwiches. Freeze cooked meat up to 3 months.
Variations
Spatchcock for speed
Cut out the backbone with kitchen shears and press the bird flat. It roasts in about 45 minutes at 450F (230C), with even more crisp skin and no need to balance breast against thigh timing.
Garlic-herb butter under the skin
Mash the softened butter with minced garlic, chopped thyme, and lemon zest, then slide it under the breast skin before roasting. It bastes the leanest meat from the inside and deepens the flavor.
One-pan with root vegetables
Toss quartered potatoes, carrots, and shallots in oil and salt, scatter them in the pan under the rack, and let them roast in the rendering fat and drippings for a complete sheet-pan dinner.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Veelgestelde vragen
What oven temperature is best for roasted chicken?
For juicy roasted chicken with crisp skin, roast at a steady 425F (220C) in the lower third of the oven. It's hot enough to render the fat and brown the skin while a 4 lb bird still finishes in about 70 minutes. If your oven runs hot, 400F (205C) is a more forgiving option that browns a touch slower.
How long does it take to roast a whole chicken?
Plan on roughly 65 to 80 minutes for a 4 to 4.5 lb bird at 425F (220C), or about 15 to 18 minutes per pound. Ovens vary, so always confirm doneness with a thermometer rather than the clock: the thigh should hit 165F (74C).
How do I know when the chicken is done?
Use an instant-read thermometer in the thickest part of the thigh, away from bone; it should read 165F (74C). The breast will be around 155 to 160F (68 to 71C) and climbs during resting. Clear juices are a hint, not proof, so trust the thermometer.
Do I really need to dry-brine, and can I skip it?
You can roast without it, but the overnight salt is what makes this bird noticeably juicier and the skin crackly. If you're short on time, salt the chicken at least 45 minutes ahead and pat it dry; even a short brine beats none. A full 12 to 24 hours uncovered in the fridge gives the best results.
Why is my roasted chicken skin not crispy?
Soggy skin comes from surface moisture. Pat the bird bone-dry, dry-brine it uncovered so the skin air-dries, and roast on a rack so hot air circulates all around it. A teaspoon of baking powder in the salt rub also raises the skin's pH for extra crunch. Avoid crowding the pan or covering the bird while it roasts.
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