Perfect Roasted Chicken

1. Prepare the Chicken

Pat the chicken dry with paper towels and ensure the giblets are removed. Season it generously with salt all over and inside the cavity. Let the chicken air-dry, uncovered, in the refrigerator for at least 1 hour, or preferably overnight, up to 2 days.

2. Truss the Chicken

Once the chicken has dried, remove it from the refrigerator. Truss the chicken with kitchen twine, tying it snugly to keep the shape compact and to protect the wings and legs from burning.

3. Prepare for Roasting

Preheat your oven to 425°F (220°C). Place a heavy-bottomed pan on medium heat and add the avocado oil. Also, if using, prepare your aromatics by quartering the lemon and gathering the thyme sprigs.

4. Start on the Stovetop

Gently place the chicken in the pan, starting with one thigh side down. Cook until the skin is pale golden brown, about 3-5 minutes, then flip to the other thigh side. This step helps render out some fat and kickstarts the cooking process for the thighs.

5. Roast in the Oven

Place the chicken breast-side up in the pan. If desired, stuff the cavity with the lemon quarters and thyme sprigs. Transfer to the preheated oven and roast for about 25 minutes.

6. Check the Temperature

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Once it reads 150°F (65°C), your chicken is nearly done. If it's not up to temperature, return it to the oven for another 10 minutes or until the correct temperature is reached.

7. Let the Chicken Rest

Remove the chicken from the oven and allow it to rest for at least 10 minutes before carving. Resting allows the juices to redistribute, ensuring a moist and flavorful chicken.

8. Carve and Serve

Cut away the trussing twine and carefully carve the chicken. Serve with optional chicken gravy or a squeeze of fresh lemon juice for added zest. A pinch of freshly ground black pepper can be added to taste.