Perfect Roast Chicken

This recipe guides you through the steps to achieve a perfectly roasted chicken with a crispy, golden-brown skin and juicy, tender meat. The process involves minimal ingredients and effort, focusing on technique to deliver optimal results. Ideal for both beginners and experienced cooks, this dish aims to be a staple in your culinary repertoire, providing a delicious and comforting meal for any occasion.


  • 1 whole chicken, 4 to 5 pounds
  • 2 tbsp kosher salt
  • 1 tbsp baking powder
  • 1 tsp black pepper, freshly ground
  • 1 tbsp vegetable oil


  1. Adjust oven rack to the lower-middle position and preheat the oven to 450°F (230°C).
  2. Mix kosher salt, baking powder, and black pepper in a small bowl.
  3. Pat the chicken dry with paper towels. Rub the salt mixture evenly over the surface of the chicken.
  4. Tie the legs together with kitchen twine and tuck the wing tips behind the back.
  5. Place the chicken on a wire rack set in a rimmed baking sheet. Allow it to air-dry, uncovered, in the refrigerator for 12 to 24 hours.
  6. Before roasting, rub the chicken with vegetable oil and let it come to room temperature.
  7. Roast the chicken in the oven until the thickest part of the breast registers 150°F (65°C) and the joint between the thighs and the body registers at least 165°F (75°C), about 45 to 55 minutes. Let rest for 15 minutes before carving.

Check out the inspiration at Serious Eats

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