Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, use this technique to get juicy, tender chicken. Roast chicken is often described as a simple dish, and it is, at least in terms of flavor—when the dish is made properly, the rich flavor and juicy meat of the chicken need little adornment. But the actual process of preparing and roasting chicken is anything but simple; recipes often call for complicated trussing techniques and for rotating the bird multiple times during cooking. And the most time-consuming part is salting or brining the bird, a step that ensures juiciness and well-seasoned meat. After systematically testing the various components and steps of a typical recipe, we found we could just tie the legs together and tuck the wings underneath. We also discovered we could skip both the V-rack and flipping the chicken by using a preheated skillet and placing the chicken breast side up; this method gave the thighs a jump-start on cooking. Starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking slowed the evaporation of juices, ensuring moist, tender meat.
Nutrition Information
Ingredients
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1 whole chicken, giblets discarded
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 cup chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons minced fresh tarragon
- 2 teaspoons lemon juice
Instructions
- 1Note: We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase the time when the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same time.
- 2Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with your hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
- 3Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.
- 4While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Carve chicken and serve with pan sauce.
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