115 minutes
Succulent and golden, this roast chicken is a testament to the art of simple yet exquisite home cooking. Achieving a harmonious finish between the juicy white meat and the rich dark parts is the soul of this dish. A tenderizing brine, a luxurious spread of butter beneath the skin, and attentive roasting guarantee an evenly cooked, beautifully bronzed centerpiece.
Whole Chicken, Brined
0 lb
Table Salt, Dissolved in water for brine
cups
Unsalted Butter, Softened
tablespoons
Extra Virgin Olive Oil, Spread on skin
tablespoons
to taste
1. Brine Preparation
In a sizable container, dissolve ½ cup table salt into 2 quarts of cold water to create your brine. Immerse the whole chicken, ensuring it's fully submerged. Seal with a lid and refrigerate to brine for 1 hour. Upon completion, extract the chicken and pat it thoroughly dry with paper towels.
2. Butter Enrichment
Carefully separate the skin from the breast using your fingers, creating pockets. Insert a tablespoon of the softened unsalted butter beneath the skin on each breast. Smoothly press the skin to evenly spread the butter across the meat.
3. Season and Prep for Roasting
Neatly tuck the wings of the chicken behind its back. Anoint the chicken's skin with a tablespoon of olive oil and season it generously with freshly ground black pepper.
4. Roasting Process
Preheat your oven to 400 degrees Fahrenheit with a roasting pan inside. Once heated, place the chicken on a V-rack (lightly greased with vegetable oil spray) in the roasting pan, positioning it wing side up. Allow it to roast for a quarter of an hour.
5. Roasting Process Continued
Carefully rotate the chicken using paper towels to rest on the alternate wing side, and roast for an additional 15 minutes.
6. Final Roasting and Temperature Check
Take out the roasting pan and, with the aid of paper towels, flip the chicken so that the breast side faces upward. Continue roasting until the breast's internal temperature reaches a savory 160 degrees and the thighs a succulent 175 degrees, about 20 to 25 minutes more.
7. Rest and Serve
Transport the chicken to a carving board and let it repose for 15 to 20 minutes. This allows the juices to redistribute, ensuring every slice is moist and flavorful. Carve to your preference and serve as the star of your meal.
Cook until the thigh reaches 165°F and account for carryover cooking.
Allow the chicken to rest for at least 15 minutes to redistribute juices.
Liberally salt the cavity and skin, and let it sit for a while before cooking to enhance flavor and crispness.
Opt for a high-quality, air-chilled chicken for better texture and flavor.
Work softened high-quality butter under the skin and on the outside for juiciness and a golden finish.
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