Originally posted in January 2013, here’s an update with a new video.
A basic oven roast chicken should be in everyone’s repertoire, unless you are a vegetarian and never want to cook chicken of any kind, but that is a completely different discussion.
Roasting or baking a whole chicken in the oven is a simple as rinse, season, and roast. It’s that easy. If you want to start to get fancy, truss the chicken before roasting to plump up those breasts. It will taste better and look better.
For those who love a nice crispy skin, the key is to dry the skin as much as possible. When we have the forethought, we’ll salt the skin a few hours beforehand and then allow the chicken to air dry in the fridge for a few hours or even up to overnight. First rinse and pat dry the chicken. Next, salt it liberally with kosher salt to help dry out excess water from the skin. As it sits in the fridge, the moisture will come up to the surface allowing it to cook off in the oven.