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Roast Chicken Perfected!

Want to impress that special someone? Craving a little comfort? Need a tasty Sunday-night dinner that’ll delight the whole family? There’s one perfect answer: Roast a chicken. It doesn’t get simpler—or better—than that.

When it comes to roast chicken, it’s the details that separate the great from the ordinary. Heed these four simple pieces of advice for the best roast chicken you’ll ever make.

Always start with the best possible bird.

Layer on honest, craveable seasonings.

Let the bird rest twice. Allowing the chicken to sit, salted or in a spice rub that includes salt, for at least 20 minutes before cooking is an important step on the path to perfect roasting. This first rest gives the salt time to absorb into the chicken, tenderizing the meat while drying out the skin so that it can crisp delightfully in the oven.

The second rest happens after you remove it from the oven and should also last for at least 20 minutes. During this time, the juices redistribute throughout the meat instead of ending up on your carving board.

Tent with foil. Last, but certainly not least, always remember to tent the chicken with foil if it’s browning too quickly in the oven. Burning the skin will ruin both the aesthetic and the flavor of the finished bird. For me, roasting a chicken is a culinary rite of passage. Every cook should know how to do it—and do it well.

Nothing beats an easy to make and even easier to prepare roast chicken! Geoffrey Zakarian’s recipe for Whole Roast Chicken with Honey Lemon Glaze has a beautiful flavor profile. Consider this chicken, some roasted baby potatoes, a hunk of good baguette, and a simple green salad your Sunday afternoon plan from now on.

“Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.”
~ Joe Bastianich

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