Absolutely Perfect Roast Chicken
photo by Marie Nixon
- Ready In:
- 1hr 30mins
- 3 lbs whole chickens
- 2 garlic cloves
- 1 1⁄2 teaspoons kosher salt
- 1 cup water or 1 cup chicken broth
- Preheat the oven to 400°.
- Remove the giblets and any excess fat from the chicken cavity.
- Peel the garlic and put it through a garlic press.
- In a small bowl or on your cutting board, mash the garlic together with the salt.
- When you have a nice paste, smear half of it inside the chicken's cavity.
- Rub the rest of the salt and garlic paste all over the outside of the chicken.
- Then put the chicken on a rack and put the rack in a roasting pan just big enough to hold the chicken.
- Pour the water into the bottom of the pan.
- Bake the chicken for 1 hour and 15 minutes, or until the drumstick just begins to move in the socket.
- Do not baste.
- Check a few times to be sure the water has not evaporated; add more during cooking, if needed.
- Cut the chicken into serving size pieces and serve with pan juices.
- I like to serve the juice in individual small bowls to dip the chicken.
- Note: Try to use a chicken as close to 3 lbs as you can find. It is more difficult to get the same results with a larger roaster chicken.
- Also note: Do not substitute regular salt for the Kosher salt. Chicken must be on a rack in order for the chicken to brown well.
Questions & Replies
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I loved the crispy skin on this chicken. I used a 4 lb. chicken but next time I'll try to get closer to 3 lbs. as chef Marie suggests. I refrigerated the pan juices overnight, skimmed off the fat and then thickened on the stove top with a mixture of 1 T. flour and 2 T. cold water. Next time I will add more water so that I have more gravy. I made this recipe for the Bargain Basement Tag game.
Everything was spot on with this recipe, I used a chicken that was just under 1.4K and it was beautifully cooked in 1 hour 15 minutes, the only thing I would do differently though would be to start it breast side down for the first 15 minutes and then flip it (to give the back a bit of colour), I admit this is how I normally cook by chicken but the garlic was a new twist and just made it superb. I drain the juices off and then added some butter to the pan which I melted and then added some flour to make a roux and then used the juices to make a gravy and it was the best chicken gravy we have had absolutely chock of flavour, thank you Marie, made for Bargain Basement.
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I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.