Roast Chicken – The KISS method

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When something tastes really good, you wonder how much effort was put into the process of creating it. Ironically, some of the best tasting recipes are the simplest. Simple ingredients, simple preparation, simple cooking process. Roasting a chicken is easier than tying your shoes.

Sure, you can add your own amount of difficulties, such as adding herbs, spices, lemon and trussing the chicken. But you don’t have to. The chicken will still taste superb without doing all that junk. Trussing requires you to look for string to tie the drumsticks together, and tucking in the wing tips to prevent them from burning. People say it ensures the bird stays moist and juicy. But my chicken always stayed moist when I skipped this process. Plus, if you skip trussing the extra skin between the drumstick and thigh will get more crispy. And see the wing tips? They aren’t so bad, are they? They were perfectly golden and crispy.

This is probably the easiest recipe I’ve ever posted. You can also do this with split chicken breasts if you want smaller portions (on the bone, of course) and roast for 40-45 minutes.

Roast Chicken (the ‘keep it simple, stupid’ method)

Ingredients:

  • 1 Chicken
  • Salt
  • Pepper

Directions:

1) Heat oven to 450 degrees. Pat chicken down with paper towels to ensure skin is dry. Salt and pepper (around 1 Tablespoon salt, and pepper to taste). Set bird on roasting pan, roast for 50-60 minutes (my bird was 4.5 pounds and took 60 minutes). Leave it alone, do not open oven or baste. Take out of oven, let rest for 15 minutes (this way the juices will redistribute and bird will be very moist). Serve.

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When you pat the skin dry with paper towels, the skin will come out more crispy and golden. I noticed when I slathered chicken with marinade or something liquidy, the chicken never roasted uniformly; it would come out with dark and light areas, and never crispy.

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1 Tablespoon of salt should be enough. It might seem like a lot, but you want to see the salt crystals covering all the skin. This will make the skin crispy and soak up that extra moisture that prevents it from browning evenly. The amount of pepper is up to you.

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It’s important that once the bird is finished roasting, you take it out of the oven and leave it the heck alone for at LEAST 15 minutes. If you cut/carve into it before 15 minutes, all the juices flow out and you’re left with dry meat. So if anyone in your family has grabby hands, shoo them away. It’ll be worth it.

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I waited for my husband to come home from work at least 5-10 minutes before I dug in. When he opened the door I was halfway done with dinner, with a mouthful of chicken. But it was worth it.

12 Thoughts on “Roast Chicken – The KISS method

  1. Pingback: Tweets that mention roast chicken recipe -- Topsy.com

  2. Hahaha, you and my mom feel the same way about roasting chickens. I also don’t truss it, mostly because I have no freaking idea how to do it, and my chickens have always tasted juicy and great!

  3. alexis on April 16, 2010 at 2:42 pm said:

    My recipe is essentially the same, except I remove the skin ( the meat browns nicely if the skin isn’t there, blocking the heat) and I let it sit in the oven after I turn off the heat for about a half hour.
    I find that the chicken is a better temperature when you finally do serve it, and it still gets the chance to “rest” after all that heat.
    But it is the true blue best way to roast a chicken.

  4. The KISS method works every time and no matter how fancy the dish we want to make, roast chicken wins every time (at least in my book).

  5. Chiara – I also heard that some people flip the bird (haha…) part way through the roasting process to prevent the breast from drying out. I never do this, and the entire bird always stayed juicy. I think less intervention is best!

    Alexis – I never thought of removing the skin. Well, thats because I love the skin. I’d eat a whole plate of chicken skin if no one looked at me in disgust. But that’s interesting that you let the meat brown without it. It probably allows for more roasted flavor too.

    Cynthia – And it always looks like a fancy meal you put a lot of effort into :P

  6. It truly is amazing to discover great new recommendations for dishes and easy to understand techniques to fix them. My husband and I cooked this for our the evening meal a few days ago. One and all loved it, for certain I will be serving it often now.

  7. Marina – I’m glad you and your husband enjoyed it. It’s one of my favorites as well :)

  8. recipe on May 13, 2010 at 9:45 pm said:

    hi nice recipe, I hope i can try it at home, chiken recipe is my favorite, perhaps i need more skill to try this recipe

  9. Joanna on May 15, 2010 at 9:54 pm said:

    Hey Candy- I made your simple chicken recipe tonight with sweet corn baked in the husk. The chicken (and the corn) were a success. In fact, I have to stop sneaking bits of the chicken leftovers when I go into the kitchen. I’m drooling over the idea of trying your perogie (sp) recipe.

  10. Thanks…Recipe :P

    Joanna – We just had corn on the cob tonight. And more pierogies. Chris made them into funny animal or insect shapes. It was interesting to eat a pierogi in the shape of a slug…Glad you liked the chicken!

  11. Pingback: Chinese White Cut Chicken | Soupbelly

  12. Stephen on December 15, 2012 at 5:03 pm said:

    This is *it*. I made this last night and for once, the chicken was perfect on all levels — the skin, the juicy meat, the little time it takes to prep and cook…

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