+1 for the Thomas Keller recipe. And don’t use a 5 lb bird. Too big. Use a good quality bird - around 4 lbs. Season the night before and air dry in the refrigerator for a crispier skin. It makes a huge difference in taste. 425 in convect for exactly 55 min. Also make sure to let the chicken warm up out of the refrigerator for at least 30 min before putting it in the oven and rest the chicken uncovered for at least 15 minutes after taking it out of the oven. Don’t stuff the chicken. You’ll lose crispy skin by introducing moisture.

I think I used to do the Ina Garten link above via food network, except I remember using softened butter rubbed under the skin. And I basted it. But stopped doing this and do mostly roasted thighs and or drumsticks and my family prefer that. No basting and no carving.
NY Times Cooking has a lot of really good sheet pan chicken thigh recipes.

roasting pan
do not stuff
tie the legs
olive oil on top and thyme you can add some celery salt but it's really not needed

Your house will smell HEAVENLY! And now I'm hungry for a roasted chicken.

Anonymous wrote:

Anonymous wrote:Either dry brined in salt or soaked in buttermilk for two days beforehand.

Then put butter on it (if dry brined, no need if buttermilk) and 425 until it reaches 165.

Incredible juicy chicken.

You soak the whole bird in buttermilk? Interesting!

https://cooking.nytimes.com/recipes/1018731-buttermilk-brined-roast-chicken


This is where I learned to. Very very easy recipe, and delicious.

Anonymous wrote:Either dry brined in salt or soaked in buttermilk for two days beforehand.

Then put butter on it (if dry brined, no need if buttermilk) and 425 until it reaches 165.

Incredible juicy chicken.

You soak the whole bird in buttermilk? Interesting!

Either dry brined in salt or soaked in buttermilk for two days beforehand.

Then put butter on it (if dry brined, no need if buttermilk) and 425 until it reaches 165.

Incredible juicy chicken.

Be prepared for the oil/fat to spatter at these high heats and your smoke alarm to go off. Plus the parts cook at different rates. So then you’re spatchcocking and letting rest etc etc. For such a great dish, I find roasting a chicken to be a pain! It can be worth it but I usually just get a whole chicken cut up and pull the breasts before the thighs. GL!

This is not hard.

All you need is salt and pepper. Rub it in thoroughly. Put onto a bed of quartered onions, carrots, and celery. The veggies are chopped large. Coat the veggies in olive oil and a little bit of S&P. Everything in something like a cast iron pan. Put thr chicken on top.

Roast in oven HOT. I do 425 convection. Tilt the pan every 5 minutes and baste with juices or spoon it over. You are looking for bubbling and browning skin. That is where all the flavor come from - the fat rendering and the Maillard reaction on the surface. Once browned, turn down the heat to 375 and roast on non-convection until thigh and thickest part of breast reaches 165F.

Perfect dinner.

I did my last roast chicken just like Jacques Pepin in this video, and it was delicious. My house smelled like chicken for 24 hours though. https://video.search.yahoo.com/search/video;_ylt=AwrEbcy73GxpQAIAoxNXNyoA;_ylu=Y29sbwNiZjEEcG9zAzEEdnRpZAMEc2VjA3Nj?p=famous+roast+chicken&fr=ipad&turl=https%3A%2F%2Ftse3.mm.bing.net%2Fth%2Fid%2FOVP.Ey6JB25z68pPaguhdPG4KQHgFo%3Fpid%3DApi%26w%3D296%26h%3D156%26c%3D7%26p%3D0&rurl=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DsFtpo1nxX_k&tit=Classic+Roast+Chicken+Ultimate+Guide+%7C+Jacques+P%C3%A9pin+Cooking+at+Home+%7C+KQED&pos=11&vid=b6e3105c9635ffcc0c90a940838ef9a0&sigr=M2dg1AHoZyCK&sigt=CUS0W2YQpkIM&sigi=JCw4e72ZW_4k

This one: fast and easy

https://www.seriouseats.com/perfect-roast-chicken-recipe-8384377

I make this one— it’s much easier than spatchcocking and a 4.5 pound chicken cooks in less than an hour: https://cooking.nytimes.com/recipes/12428-splayed-roast-chicken-with-caramelized-ramps

Anonymous wrote:Use a meat thermometer and take it out at 165, or 160 if you live on the wild side. I soften butter, mash in garlic and thyme or rosemary and lots of salt and stuff that under the skin - you can get the breast and even down to the legs. It’s always very good.

This is basically what I do but I am lazy and buy the store made compound butter at Whole Foods. Usually a coordinating Penzey's herb blend and salt and pepper on the skin.

Spatchcocking is the MVP. Try to avoid buying larger birds as well.

Anonymous wrote:I use a Le Creuset roasting pan. I do tie the chicken legs.

I use this recipe and let it sit for 20 minutes to let it get juicy.

https://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe-1943298

This is what I do. It's perfect every time.

Use a meat thermometer and take it out at 165, or 160 if you live on the wild side. I soften butter, mash in garlic and thyme or rosemary and lots of salt and stuff that under the skin - you can get the breast and even down to the legs. It’s always very good.