Lazy Roast Chicken (the Cold-Start Way)

Name: Lazy Roast Chicken (the Cold-Start Way)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 to 6
Ingredients: 1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg), giblets and neck removed from cavity and reserved for stock/another use; 1 tablespoon (15 ml) neutral-flavored oil, such as canola or vegetable; Kosher salt

1h 5m

Prep5 min

Cook1h

Total1h 5m

Serious Eats

Ingredients

1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg), giblets and neck removed from cavity and reserved for stock/another use
1 tablespoon (15 ml) neutral-flavored oil, such as canola or vegetable
Kosher salt

Instructions

2 steps

Set chicken on a rimmed baking sheet. Using paper towels, pat the chicken dry all over. Rub the skin evenly all over with oil, then generously season all over with salt, including inside the cavity. Tuck wing tips behind the shoulders (it should look like the bird is sunbathing on its back while resting its head on its hands; this will prevent scorching of the wing tips).

Adjust the oven rack to the middle position and set the baking sheet with the chicken on it. Turn oven to 425°F (220°C) and cook until breast registers 150°F (65°C) in the center of its thickest part and thighs register 165°F (75°C) near (but not touching) the bone, about 45 minutes (ovens vary). Remove from oven and transfer chicken to a carving board. Let rest 10 to 20 minutes, then carve and serve.

Progress

0 / 2 steps