80 minutes
A perfectly roasted chicken infused with herbs, making it tender, juicy, and flavorful.
1. Preheat Oven and Prepare Chicken
First, preheat your oven to 400°F. While the oven warms up, prepare the chicken by removing the giblets and any large pads of fat from the cavity. This ensures the chicken cooks evenly and avoids any unpleasant surprises later.
2. Season Chicken
Next, tuck the wing tips up and under the chicken. This simple step prevents them from burning during roasting. Now, generously season the chicken inside and out with salt and fresh-ground black pepper. If you have time, you can cover and refrigerate the seasoned chicken for 1 to 2 days to let the flavors really penetrate the meat.
3. Bring Chicken to Room Temperature
About an hour before you plan to cook, take the chicken out of the refrigerator and place it in a lightly oiled pan, breast side up. This gives the chicken time to come to room temperature, ensuring it cooks evenly.
4. Roast the Chicken
Roast the chicken breast side up for 20 minutes at 400°F. Then, carefully turn the chicken breast side down and roast for another 20 minutes. Finally, turn the chicken breast side up again and roast until it’s done, which should take an additional 10 to 20 minutes. The alternating roasts help the chicken cook evenly and keeps the breast meat juicy.
5. Let Chicken Rest
Once the chicken is done roasting, let it rest for 10 to 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, making it tender and flavorful. You’ll know it’s ready when the juices have settled.
6. Optional: Add Herbs
For a fragrant variation, try adding thyme, savory, or rosemary under the skin of the breast and thighs, or stuff the cavity with these herbs for an aromatic touch. Enjoy your succulent roast chicken!
Ensure doneness by checking the thickest part of the thigh with a thermometer, aiming for 165°F (74°C).
Salt the chicken the night before to season deeply and help the skin crisp up, locking in moisture.
Place herbs, garlic, and butter or oil under the skin over the breast and thighs for direct flavor and moisture.
Let the chicken rest for at least 15 minutes after cooking to allow juices to redistribute.
Start with a hot oven to brown the crust, then reduce the heat to finish cooking without drying out the meat.
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