This is a super simple crispy, moist roast chicken recipe:
- 1 2-4lb. farm raised chicken
- Salt and pepper
- 2-4 teaspoons fresh chopped thyme, rosemary or sage
Preheat oven to 450′
Rinse and dry chicken thoroughly inside and out. The drier the chicken, the less it steams, the drier the heat, the crispier the skin.
Salt and pepper the cavity generously. Generous by your definition. Truss the bird, tying the legs together and tucking wings under body.. When the wings and legs stay close to the body, the ends of drumsticks cover the top of the breast and help keep breast moist. It also makes for a pretty bird out of the oven.
Now salt the outside of bird, using a coarse salt. (not too coarse). I like to rain the salt over the bird so it has a nice, even coating. This makes a crisp, flavorful skin. When you pull the chicken out of the oven you should see the salt baked onto the crisp, golden skin.
Place your chicken in shallow roasting pan or oven to stovetop pan.
Put chicken in preheated oven.
Leave it alone! Do not baste, turn, flip or add butter. You certainly can if you wish, but I believe this creates steam, which is not what this recipe is about.
Roast until done about 50- 75 minutes. (165 degrees).
Remove from oven, add herbs and NOW baste with herb juices.
Place chicken on platter or cutting board and LET IT REST for 15 minutes.