Dinner doesnt have to be full of bells and whistles.
As a matter of fact, sometimes it’s better when its not.
The real secret to this chicken, however, is giving it a 24-hour rest (or longer!)
If it’s possible for you to let it sit for 72 hours thats even better!
I love this recipe because it gives me room for spontaneity.
Air drying reduces moisture on the skin and makes it extra crispy!
Curious about the methods of our madness?
Check out those other posts linked above.
If you just need a chicken recipe, then read on!
It also creates a more deeply colored bird that is a site to behold.
That showstopper moment is practically a requirement for Thanksgiving, but not so much for weeknight chicken.
Also, chickens are processed in different ways.
Some chickens have more fat than others.
Your chicken may or may not release a lot of juices in the first hour while its roasting.
If the juices release later rather than earlier baste every 15 minutes rather than every 20.
Other Ways To Season Your Chicken
Consider this chicken your starter package!
Dress up or add to the seasonings anything that suits your fancy.
Need to know how to prep this chicken for the oven?
Check out our guide onHow to Truss a Chicken.
Check Out These Other Roast Chicken Recipes!
The Best Dry-Brined Roast Chicken
We used Morton’s kosher salt in the recipe.
It weighs more per teaspoon than Diamond Crystal.
Read more about swapping kosher saltsin this guide.
Zest and quarter the lemon.
Save the lemon quarters (even the one you squeezed dry) to insert into the cavity.
Pat the outside of the chicken dry with a paper towel.
Slide your fingers between the skin and the breast meat to loosen the skin.
have a go at separate the skin from around the legs as well.
Rub 3/4 of the spice mixture under the skin and into the breast and leg meat.
Rub the remaining spice mixture inside the cavity of the bird.
Insert the lemon quarters in the cavity.
To truss the chicken, cut a piece of kitchen twine about 15 inches long.
Tuck the wings under the bird as best it’s possible for you to.
Tie the legs together.
Place the bird, baking sheet and into your refrigerator uncovered for 24 to 72 hours.
When ready to roast, move your oven rack to the second lowest spot in the oven.
The chicken will look a little desiccated after the 24 to 72 hour rest.
Thats a good thing!
It means your chicken will have crispy skin!
Transfer the baking sheet from the fridge to the counter.
Place the baking sheet into the oven and roast for 1 hour at 375 F degrees.
Check the chicken at the 45-minute mark and baste it.
You may have to tip the pan a little to the corner to get to the juices.
Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160F.
Let it rest for 5 minutes.
The temperature will continue to rise to reach 165F.
If you dont have a thermometer thats ok.
The chicken is cooked through when you slice into it and the juices run clear.