Dishintermediatedraft

Roast chicken

Also searched as: whole roast chicken, roasted chicken

In short: Crisp skin and juicy meat at once: the skin needs dryness and heat, the breast must not get too hot.

Picture it

Like a coat and its wearer: the coat should be dry and crisp, the wearer warm but not sweaty.

The decisive moments

1
Salt all over the day before and store uncovered in the fridge
The salt seasons right through and keeps juice in the meat; the skin dries in the air.
Dry brining
2
Roast at 200–220 °C, uncovered (as a guide)
Dry heat renders the fat in the skin and browns the surface.
Maillard reaction
3
Check with a thermometer: breast at least 70 °C, leg better at 75–80 °C
The leg has more connective tissue and gets more tender with a little more heat; too much makes the breast dry.
Core temperature
4
Rest for 10 minutes, then carve
The juices redistribute in the meat and run out less when carving.
Resting meat

Sources · 1