James' Classic Roast Chicken
A roast chicken is a dish everyone should know how to prepare well and have in their repertoire. It is often a true test of a restaurant's chops. There are so many different ways to successfully roast a bird — this is the method that has worked consistently for me over the years and never disappoints.
Ingredients
- 1 whole, 3–4 pound, free-range chicken
- 1 lemon, cut in half
- 8 sage leaves
- 4 sprigs of thyme
- Salt & pepper
- Unsalted butter, room temperature
Instructions
- If possible, buy the chicken 1–2 days before roasting. Pat the bird dry with paper towels. Season aggressively on all sides and inside the cavity with salt and pepper.
- Carefully pull open the breast skin with a knife or your fingers. Stuff the sage leaves and thyme under the skin, using a butter knife to push the herbs farther up and distribute evenly.
- Place on a platter, uncovered, and refrigerate for at least 24 hours and up to 3 days. The time in the refrigerator will dry-cure the bird and make for the crispiest skin.
- Pre-heat the oven to 425°F. Take the bird out and allow to come to room temperature, about 1–2 hours. Rub room-temperature butter generously all over the bird. Insert the lemon into the cavity and tie the legs with butcher twine.
- Place breast-side up in a cast iron pan or roasting pan. Roast for 25 minutes.
- Remove and flip the bird over. Lower the oven to 375°F. Roast for an additional 30–35 minutes.
- Flip the bird once more and roast another 10–20 minutes, or until nicely browned with an internal temperature of approximately 150°F.
- Remove to a cutting board, tent with foil, and let rest for 15–20 minutes before carving.
Vegetable Side
Peel carrots and cut up potatoes, then blanch in salted boiling water for 10 minutes. Drain and place into the roasting dish under the chicken with a drizzle of olive oil. Each time you flip the bird, toss the vegetables to ensure even browning. Sometimes I add raw mushrooms during the last 20 minutes of cooking.
Bread Croutons
Buy a good quality Italian batard or ciabatta and cut into 2-inch pieces. Heat olive oil in a sauté pan over high heat, add the bread, and drizzle with more olive oil. Season with coarse salt and chopped parsley. Brown on both sides and set aside. During the last 15 minutes of roasting, add the croutons to the pan and mix well with the juices and vegetables. Make a lot — your guests will not be able to stop eating them. Trust me.
The secret to incredible roast chicken is the dry cure. Seasoning the bird a day or two ahead and leaving it uncovered in the fridge draws out moisture from the skin, which means shatteringly crispy results every time. Don't skip this step — it's the difference between good and unforgettable.
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