Simple Roast Chicken
Recipe by gingham
Golden, crackly skin and juicy meat with nothing fancy needed. Sunday dinner, and sandwiches on Monday.
Ingredients
- 1 whole chicken (about 4 lb)
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 lemon, halved
- 4 cloves garlic, smashed
- A few sprigs of thyme or rosemary
- 2 tbsp butter, softened
- 1 onion, cut into thick slices
Method
Take the chicken out of the fridge 30 minutes before roasting, and heat the oven to 425°F.
Pat the chicken dry inside and out. Season it all over with the salt and pepper, and tuck the lemon, garlic, and herbs inside.
Rub the butter over the skin and tie the legs together if you like.
Lay the onion slices in a skillet or roasting pan and set the chicken on top, breast side up.
Roast until the thickest part of the thigh reaches 165°F, 60 to 75 minutes.
Let it rest for 15 minutes before carving, then spoon the pan juices over the top.
Notes from the source
For the crispest skin, salt the chicken the day before and leave it uncovered in the fridge overnight.