I had no intention to publish this dry-roasted chicken at all. But the final result made such a pretty picture that I decided to share.
It’s not really a recipe, merely a technique.
Usually when I roast an chicken, there is one golden rule that I always adhere to.A regular 1.5 kg chicken roasts for 1 hour and 15 minutes covered with parchment-lined aluminum and an additional 15 minutes broiling to color and crisp up the skin.
Works every time without fail, and the bones literally fall apart.
This time I tried to change the method a bit, by not covering the chicken.
It was delicious. These are the differences I’ve noticed:
The skin was actually much crispier than the cover method.
The chicken juices were much, much less, yet more concentrated, sticky, and thick.
The chicken is cooked through, although the bones don’t fall apart like the cover method.
Also, the chicken needs to be cooked half the time on its breast, then flipped over to its back to complete the cooking.
So here is the run-down:
Preheat oven to 400F.
Generously salt and pepper the inside and outside of a cleaned and dried chicken.
If you want, stuff the cavity with fresh herbs (sage, thyme, rosemary…), or half a lemon, or garlic cloves, or onion. If you don’t want, it is completely optional. Salt alone is enough.
Place the chicken breast-side down in a baking pan, and roast for 45 minutes.
Flip the chicken on its back and roast for an additional 45 minutes.
Let rest 10 minutes out of the oven before carving.