Dry-brined for 48 hours, roasted at high heat on a bed of aromatics. The skin shatters when you cut it. The meat stays juicy. The pan drippings become a sauce that is better than most restaurants.

Perfect Roast Chicken

Stephanie Sharpe

@steph

about 2 months ago

Dry-brined for 48 hours, roasted at high heat on a bed of aromatics. The skin shatters when you cut it. The meat stays juicy. The pan drippings become a sauce that is better than most restaurants.

Recipe

Ingredients

·1 whole chicken 4-5 lbs

·2 tbsp kosher salt

·1 tsp black pepper

·1 lemon halved

·1 head garlic halved crosswise

·Fresh thyme and rosemary

·3 tbsp butter softened

·1 onion and 2 carrots for the pan

Instructions

1.Pat chicken completely dry. Salt generously all over including cavity.

2.Refrigerate uncovered on a rack 24-48 hours.

3.Remove from fridge 1 hour before cooking.

4.Rub with softened butter under and over skin.

5.Stuff cavity with lemon, garlic, and herbs.

6.Roast at 450°F on vegetables for 45-55 minutes until thigh reads 165°F.

7.Rest 15 minutes before carving.

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