How To Roast A Chicken

1. Dry the skin

Air drying is the best way to reach the crispiest skin but if you don’t have extra time - dry your chicken very, very well with paper towels inside and out.

2. Let it reach the room temperature

Leave the chicken out at room temperature for an hour or two to make sure it´s not cold when you put it to hot oven. It will help the meat to cook faster, more evenly and result more juicy.

3. Give it a good seasoning

Be generous with the salt and make sure you season the bird well, again, inside and outside. If you want your meat more aromatic, stuff the cavity with the bunch of herbs, both halves of the lemon, and few cloves of garlic crushed with a knife. Oil or butter on the chicken before roasting is optional.

4. Truss the chicken

Trussing the chicken will make the bird look nicer and cook the meat more evenly. Here is the guide how to make it.

5. Control the temperature

• See if the juices run clear: using a sharp knife cut between a leg and thigh.

• Use a meat thermometer: breast should register 70º C and thigh 80º C

  6. Let the chicken rest

  Rest the chicken for at least 10 minutes before carving. This time will redistribute the juices and avoid the meat from drying out.