🔥 Juicy, Flavorful, and Crispy—Master the Art of Precision Roasting
📌 Why It’s Special
This recipe combines dry brining, oven hot spot awareness, and high-heat finishing to achieve crispy golden skin and tender, juicy meat. Perfect for Sunday dinners or impressing guests!
🛒 Ingredients
✅ 1 whole chicken (about 4-5 lbs)
✅ 2 tbsp kosher salt
✅ 1 tsp black pepper
✅ 2 tbsp olive oil
✅ 4 cloves garlic, minced
✅ 1 tbsp fresh rosemary, chopped
✅ 1 tbsp fresh thyme, chopped
✅ 1 lemon, halved
✅ 1 onion, quartered
✅ 2 tbsp butter, melted
👨🍳 Instructions
1️⃣ Dry Brine for Crispier Skin
- Pat the chicken dry with paper towels.
- Rub salt all over the skin and under the skin for deeper seasoning.
- Place uncovered in the fridge overnight—this removes moisture for crispier skin.
2️⃣ Preheat for Consistency
- Preheat oven to 425°F and position the rack in the center.
- Proper positioning ensures even cooking and prevents over-browning.
3️⃣ Season & Prepare
- Rub the chicken with olive oil, garlic, rosemary, and thyme.
- Stuff the lemon halves and onion quarters into the cavity for extra moisture and flavor.
4️⃣ Roasting for Juiciness
- Place the chicken breast-side up on a roasting rack or oven-safe pan.
- Roast for 45-50 minutes, basting with melted butter every 20 minutes.
- Use a meat thermometer—pull it out when the internal temp reaches 160°F (it will rise to 165°F while resting).
5️⃣ High-Heat Finishing for Extra Crispy Skin
- Increase the oven temperature to 500°F for the last 5 minutes to crisp up the skin.
- Watch closely to prevent burning.
6️⃣ Rest & Serve
- Let the chicken rest for 15 minutes before slicing—this locks in the juices.
🔥 Pro Tip: Dry brining overnight enhances flavor and ensures juicier meat with crispy skin!
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