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Lazy Roast Chicken (the Cold-Start Way)

Name: Lazy Roast Chicken (the Cold-Start Way)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg), giblets removed and wing tips trimmed and reserved for stock; 1 tablespoon (15 ml) neutral-flavored oil, such as canola or vegetable, plus more for rubbing; Kosher salt

Learn the cold-start roast chicken method: dry the skin, rub with oil and salt, roast to 150°F breast and 165°F thighs for tender, juicy results.

1 hr 5 min total 5 min prep 1 hr cook 6 290 cal

Ingredients

6 serv.

1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg), giblets removed and wing tips trimmed and reserved for stock
1 tablespoon (15 ml) neutral-flavored oil, such as canola or vegetable, plus more for rubbing
Kosher salt

Instructions

Tap a step to mark it done

1 Set chicken on a rimmed baking sheet. Using paper towels, pat the chicken dry all over. Rub the skin evenly all over with oil, then generously season all over with salt, including inside the cavity. Tuck wing tips behind the shoulders (it should look like the bird is sunbathing on its back while resting its head on its hands; this will prevent scorching of the wing tips).
2 Adjust the oven rack to the middle position and set the baking sheet with the chicken on it. Turn oven to 425°F (220°C) and cook until breast registers 150°F (65°C) in the center of its thickest part and thighs register 165°F (75°C) near (but not touching) the bone, about 45 minutes (ovens vary). Remove from oven and transfer chicken to a carving board. Let rest 10 to 20 minutes, then carve and serve.