This recipe for the Perfect Roast Chicken is one I found on the New York Times Cooking site a while back and I have not roasted chicken any other way since.
I believe there are few meals that can beat the simple goodness of a roast chicken and as we head into the festive season I prefer a delicious roast chicken to all the drama involved with turkey or duck or turducken (if you really have to go that way!).
Letting the chicken stand seasoned and uncovered definitely makes a difference. So does roasting it at the very high temperature. The meat is juicy and flavourful, with the skin super crispy. It does take a bit of pre planning of course which is not always possible but I urge you to try it.
I can not remember where I read the tip about rather using the zest of a lemon rather than a whole lemon inside the cavity. It makes sense as you keep all the aromatic oils to infuse the chicken with no chance of any bitterness coming through from the the pith and juice. I feel all cheffy when I tie the legs together and I think it does improve the appearance of the roasted bird.
I have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes
Perfect Roast Chicken
Ingredients
- 1 1.5 kg whole chicken patted dry
- 2 ½ tsp salt
- 2 tsp crushed black pepper
- Small bunch mixed herbs such as rosemary, thyme and sage
- zest of 1 lemon use a vegetable peeler
Instructions
- Season the chicken inside and out with salt and pepper
- Refrigerate the chicken uncovered, overnight
- Heat oven to 230 degrees C
- Place chicken breast-side up in a roasting pan and stuff the cavity with the herbs and lemon zest
- Tie the legs together with kitchen string and roast 50 minutes, then baste chicken with the pan juices
- Continue roasting until chicken's juices run clear when skin is pierced with a knife (about 5 to 10 minutes longer
- Let the chicken rest for 10 minutes before carving
More photos, food and travel stories on: Instagram Pinterest Twitter Facebook
Discover more from heinstirred
Subscribe to get the latest posts sent to your email.
Donna Holman
Dec 7, 2015
Hey there….. Just double checking the ingredients, 2nd one down says 2 1/2 tsp…..of……should that be salt!? Thanks 😉
heinstirred
Dec 7, 2015
Hello Donna. Oops. It is salt – I have corrected it. Thank you for letting me know!
Sam Taylor
Dec 8, 2015
Roast chicken is my absolute favourite meal. This bird looks gorgeous and perfectly plump. Beautiful images Hein.
heinstirred
Dec 8, 2015
Thank you so much Sam.
Sabrina
Dec 11, 2015
Wow,this looks fantastic!
heinstirred
Dec 11, 2015
Thank you Sabrina x
erlendsmatogdrikke
Jan 28, 2017
I will try this with a 2,2 kg chicken tomorrow. 230 C all the time sounds like it will be a bit dry, but your great photos convinced me to try it. Will probably put some of the garlic that you only show on the photo into the chicken as well. Report will follow and thanks for the inspiration.
heinstirred
Jan 29, 2017
I do hope you enjoy it! Let me know.
Erlend Bore
Jan 29, 2017
Hi again! I tried the chicken at 230 C today and used a 2.2 kg Liveche chicken. The result was great, moist chicken and so crispy skin that the kids fought over it. Inerestingly I used the same time in the oven as you on this bigger chicken, 50 min plus 10 min. I served it with a potato pure and a salad with melon, avocado and goji berries. Thanks again 🙂
heinstirred
Jan 29, 2017
Fantastic news Eriend. So happy your family enjoyed it.
Helstekt kylling ved 230 C – MatBore
Jan 29, 2017
[…] kombinasjon. Etter litt fram og tilbake gikk jeg for 230 C hele veien. Inspirasjonen fant jeg hos Heinstirred og her er […]
One Pot Chicken and Rice with Chorizo – | heinstirred.com | Good Cookery
Jun 25, 2018
[…] The Perfect Roast Chicken […]
Erlend Bore
Dec 26, 2021
Still using this. But just a thought. Would this work with a much bigger turkey as well?
heinstirred
Dec 27, 2021
Hello Erland. I have never cooked a turkey – it’s not very popular in South Africa – so have no idea if it will work. Happy to hear you are still using the recipe.