The elusive perfect roast chicken. Intimidating home cooks and chefs alike for ages. Roast chicken was on the short list of things I thought I would never be able to make well. For years I tried and failed. My chicken was either under-cooked, over cooked, or bland. I just couldn’t get it right. That all changed a few years ago, and there a 3 things I do now to make sure it’s perfect every time.

• Spatchcock It sounds incredibly filthy, but in reality it’s taking the backbone out of the chicken and cracking the breast bone so it lies flat. You may also hear it referred to as butterflied. This is the best way to ensure that the chicken cooks evenly.
• Dry Brine – I dry brine the chicken the night before I plan to cook it with kosher salt. 1 tsp of salt per pound of meat. Salt the chicken and place it on a wire rack on top of a baking sheet on the bottom shelf of your fridge uncovered. This gives the salt time to penetrate the meat to flavor it and the skin time to dry out so it gets really crispy as it roasts.
• Season – I use a compound butter made with herbs, garlic, and lemon zest to flavor the chicken. Spread it under the skin and on top so as it melts it penetrate the skin. Any combination of fresh herbs will work.

Make sure to tag me on Instagram and use the hashtag #kandyskitchen so I see your creations!

Jump to Recipe

 Print Recipe

Fool Proof Roasted Chicken

The easiest, tasiest roast chicken you will ever eat.

Prep Time1 d 15 mins

Cook Time1 hr

Course: Main CourseCuisine: American Servings: 4 people Author: Kandice Ford

Ingredients

• 1 4lb chicken spatchcocked
• 4 tsp kosher salt
• 1/2 tsp fresh cracked black pepper
• 4 tbsp compound butter

Compound butter

• 4 tbsp unsalted butter, softened
• 1 pinch kosher salt
• zest 1 lemon
• 1 tbsp fresh herbs
• 2 tbsp garlic minced

Instructions

1. Season the chicken:  Use paper towels to pat any excess moisture off the skin of the chicken. This will ensure it gets really crispy when cooked.Salt the chicken, making sure to season the underside as well. Place chicken ontop of wire rack in a rimmed baking sheet. Place chicken on the bottom shelf ofyour fridge, uncovered overnight.
2. Prepare the chicken:  Use your fingers to separate the chicken skin from the meat.  Take half the compoundbutter and smear it under the skin, making sure to cover the breasts, thighs,and legs.  Take the remaining butter andsmear it on top of the chicken, making sure to get the crevices between the breastand thigh. Took the wing tips under the breast. Sprinkle pepper over the top ofchicken.
3. Roast the chicken: Preheat oven to 425 °. You can roast the chicken directly on the rack lined bakingsheet or place it in a 12-inch cast iron skillet. Place chicken in the center of the oven and roast for 30 minutes. Lower the heat to 375° and roast an additional 30 minutes.  Remove chickenfrom oven.
4. Serve chicken: Allow chicken to rest for at least 10 minutes. This allows for the juice to redistribute. Cut the chicken into pieces and serve.

Compound butter

1. Mix all ingredients together in a small bowl. Set aside.

Notes

You can use any combination of fresh herbs. I typically use rosemary and sage because I like the taste.