Life Changing Roast Chicken

This is my GO TO Method & it will become yours too.

Take my word for it: THIS is the way to make roast chicken. I make it at home like this and I also make it every week at my business like this. It’s MOIST. Even the white meat is moist. You need to plan a little bit ahead but it’s worth it. Here’s the deets:

The Method:

1. 1-2 days before you plan to cook you’ll rub your chicken with a mixture of lots of kosher salt, handful of garlic cloves (grated on the microplane) and rosemary (simply strip the leaves off no need to chop), and let it hang out in the refrigerator. 1 day is fine, but 2 days is even better.

2. Line a baking sheet with parchment or foil. You’ll roast the chicken at 325° for 2 hours. If you know your oven runs hot then lower the temperature to 300°.

   The Chicken:

• Whole Chicken: you can do this with a whole chicken or a spatchcocked chicken.

• Bone in pieces: you can buy a chicken thats broken down into breasts, legs & wings. That’s my personal favorite way to do this. In that case I take the breasts out of the oven first at aoruns 1 hour and 30 minutes, to ensure they stay extra juicy.

Below is a photo sent to me from a friend who has adopted this method. She saves the recipe in her iphone notes and says she makes it weekly.