This simple roast chicken can be eaten by itself or used in other dishes too like in salad, taco, sandwich, pizza, etc. I applied America test kitchen technique here. There is two phages: chicken is roasted in preheated oven 450 oF until the breast reaches to 120 oF about 30-40 minutes. Then turn the oven off, let chicken finishes roasting in hot oven until the breast temperature reachs to 160-165 oF. However, you do not need to turn off the oven while chicken cooking as Thomas Keller roast chicken.
1 whole chicken about 5-6 lb, room temperature (remove from the fridge 30 minutes to 1 hours prior)
2 tsp Kosher salt (or 1.5 tsp table salt)
1 tsp sugar
1 tsp ground black pepper
1/2 tsp paprika (smoke or sweet)
1/4 tsp cayene pepper or 1/2 tsp crushed flaked red pepper
1/2 tsp garlic powder ( or 2 garlic cloves, finely crushed)
- Take chicken out of the fridge. Remove giblets, the neck bone, excess fat and left over pin feather. Rinse chicken and other parts inside and outside. Drain in a colander about 30 minutes.
- Preheat oven to 450 oF . Pat chicken dry with paper towels. Mix all dry ingredients together and rub all over the chicken outside and inside. Hold a wing up, flex and twist the middle part and tip of the wing underneath of the wing and push them further toward the back of chicken. Repeat with other wing. Tie the legs together if you want to. Place chicken breast side up in a roasting pan with or without V rack or a heatproof saute pan.(I used a cast iron skillet). Put the giblets and neck bone underneath the chicken. Stick a remote roasting thermometer tip into middle of the breast if you have one. Roast until the thickest part of the breast reachs to temperature 120 oF about 30-40 minutes. Turn off the oven and let the chicken continues cooking inside the hot oven until the breast reachs to 160-165 oF about 30 minutes. The legs should be wiggled easy.
- Remove from oven, baste the chicken with juice from the pan. Then transfer and let the chicken rests on a cutting board 10-15 minutes without cover.