Choosing the Perfect Bird

As far as roasted chicken goes, the quality of your bird is everything. Ditch that bland, supermarket variety for a free-range chicken-ideally organic-for a more flavorful and ethical choice. Selection Look for birds with plump breasts and legs; avoid any that have slimy textures to them. You want a bird that is ready to shine, not one that is going to dry out in the oven.

Getting Ready for Roastin'

First things first: get your chicken ready for prime time well before that oven starts hotting up. Pat the bird dry with paper towels to ensure crispy skin. Then liberally salt the chicken inside and out. That's right-inside, too! That's a trick I learned from a chef friend of mine, and boy, does it make a difference. Finally, your favorite seasonings, I love using just a simple mix of rosemary, thyme, and garlic, but by all means, experiment with whatever you like. This is, after all, your culinary playground!

Roast until Perfection

Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius. Then, put the chicken in the roasting pan and roast for 1 ½ hours or until the internal temperature of the chicken reaches 165 degrees Fahrenheit or 74 degrees Celsius. You can also add some vegetables such as potatoes, carrots, or onions into the roasting pan for a complete meal. They are going to be so full of flavor, having absorbed all those juices from the chicken. Baste the chicken with the pan juices every 30 minutes for more moisture and gold­en­-brown skin.

Rest is Key

And once it's cooked, resist the temptation to slice in right away! Let the chicken rest, untouched for a minimum of 10 minutes, letting the juices redistribute, which makes it juicier and more full of flavor. While the chicken rests, make a simple gravy from pan juices by whisking in some flour and chicken broth to ultimately achieve a delicious sauce to drizzle atop your masterpiece.

Serving Up Your Roasted Chicken

After it has rested, it is now time to carve your chicken. Take a sharp knife and carefully cut along the breastbone and leg joints. Arrange the chicken on a platter and garnish with fresh herbs and a sprinkle of flaky sea salt. Serve it with your choice of sides: mashed potatoes, green beans, or a salad. Then, enjoy the fruits of your labor! I've even been known to use leftover roasted chicken in sandwiches, salads, or soups the next day. It's endless!

Your Turn to Shine

Roasting chicken can be quite the accessible culinary adventure waiting in the wings. It doesn't have to intimidate you at all. A little practice with oodles of love thrown in, and you'll be coming up with a dish that is simply remarkable and will impress the family and friends no doubt. What's holding you back? Go forth and roast! Follow and leave a comment below with your favorite roasted chicken recipe, or if you have any questions, I'm happy to help!