Roast Chicken

Ingredients for Roast Chicken

• 1 tablespoon kosher salt

• 1 whole 1.8kg chicken, giblets reserved for another use

• 60g (1/2 stick) unsalted butter, melted

How to make Roast Chicken

Rub or pat salt onto breast, legs, and thighs of chicken. Place chicken in a large resealable plastic bag. Set open bag in a large bowl, keeping chicken breast side up. Chill for at least 8 hours and up to 2 days.

Arrange a rack in upper third of oven; preheat to 260°C. Set a wire rack in a large heavy roasting pan. Remove chicken from bag. Pat dry with paper towels (do not rinse). Place chicken, breast side up, on prepared rack. Loosely tie legs together with kitchen twine and tuck wing tips under. Brush chicken all over with some of the butter. Pour 240ml water into pan.

Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes. Reduce oven temperature to 177°C. Remove chicken from oven and brush with more butter. Let rest for 15-20 minutes.

Return chicken to oven; roast, basting with butter every 10 minutes, until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 74°C, 40-45 minutes. Let rest for 20 minutes. Carve and serve with pan juices.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.