Roasted Chicken

Ideally, you'd start this chicken the day before. Salting and leaving it uncovered in the
fridge overnight

 will dry the skin out, and help make it extra crispy when cooked, but it is not necessary.
It will still be 

delicious and crispy when cooked this way right away.

Cooking the chicken vertically in a tube pan makes for incredibly juicy evenly cooked
meat.

Ingredients

• 1 whole chicken
• 1 tablespoon unsalted butter, at room temperature
• kosher salt
• black pepper

Directions

1. If starting the day before, remove chicken from the packaging, remove the neck and
giblets, saving for another use, and pat the chicken dry with a paper towel. Salt generously 
outside, and salt and pepper the cavity, and place the chicken on a plate, unwrapped, in 
the fridge for 24 hours.

2. On the day of cooking, preheat the oven to 400 degrees. (If not starting the day before,
follow the instructions above up to the salting.) Tuck the wing tips underneath the breasts, stand 

the chicken up vertically in a tube or bundt pan (even better if the tube pan has a removable 
center/tube that can be placed in and ovenproof skillet for roasting) fitting the cavity of the 
chicken down over the tube so it stands up in the pan.

3. Roast the chicken for 40 minutes. Remove the pan from the oven, quickly take the chicken
out of the tube pan and lay it down flat, breast up in an oven proof skillet or standard roasting 
pan. Put the chicken back in the oven, raise the temperature to 500 degrees, and cook for 
another 15 minutes, or until the chicken is cooked through and the skin is golden brown and 
crispy. The chicken is good through when an instant read thermometer in the thickest part of 
the thigh, but not touching a bone, registers 165 degrees, or the juices run clear when the thigh 
is pricked with a fork. 

4. Remove chicken from the oven and let rest for 10-15 minutes before carving and serving.
Enjoy!

If you are in the mood for chicken but need something faster, try our chicken thighs recipe!