09/29/2026
Just trust me on this one, and make a whole chicken.
Here’s how I do it:
-ask the butcher to spatchcock it and save you the back bone/neck (freeze that to make stock).
-pat it dry all over, don’t wash it. If you must, wipe it with a wet paper towel instead.
-season very liberally with your favourite spice mix. Don’t be scared of salt. Use spoon (held upside down) to help you lift the skin and get seasoning directly between the meat and skin (especially at the breast area)
-I like to roast mine in my cast iron, and I like to throw some veggies underneath if there’s space (cabbage, potatoes, onions, all great ideas here)
-there are a million ways to actually cook it but my favourite comes from bonappetitmag -425F for about 50-60 minutes (depending size of the chicken)
-chicken breast should face the back of the oven because they take longer to cook and need the hottest area
-don’t guess just use a thermometer, and pull it when the thickest part (typically the breast) reaches 158F. Let it rest 10 minutes or so to keep it juicy and to let the residual heat bring you up to 165F (safe eating temp). Some will say rest longer, busy people know that’s not happening.
Dare I say winner winner chicken dinner? Welp, just did.
