How to Roast the Perfect Chicken

One problem with roasting a whole chicken is that it doesn't cook consistently. Some parts, like those big, luscious breasts, for example, cook faster than other parts -- like those pesky thighs. One solution to this, if you're so inclined, is to ice the breasts to keep them cool while bringing the bird to room temperature.

One other thing before you start: don't stuff the bird. Seriously, make the stuffing on the side. There's good reason: the stuffing needs to reach 160 F to kill any bacteria present, and by the time it does, the rest of the chicken is overcooked and dry. I know you love stuffing. So do I. Make it on the side. Try moistening it with chicken stock (as well as butter) so it gains some of that chicken taste.

Step 1
Remove the chicken from the refrigerator an hour before you're ready to cook and let it come to room temperature.

Step 2
Preheat the oven to 400 F. Remove any yucky stuff from the cavity (i.e. the giblets). Rinse the bird inside and out, and pat dry with paper towels. Season the cavity generously with salt and pepper, and add two cloves of crushed garlic and a scored lemon. Stick some fresh herbs in there, too, like thyme or sage.

Step 3
Slice a couple of onions into uniform (about half an inch) pieces and line the bottom of your roasting pan with them. If you're a skin person, cover it with butter or olive oil before seasoning. Otherwise, salt and pepper the skin generously without the added fat.

Step 4
Place the chicken breast side down on the onions, and place it in the oven for about an hour, after which time you're going to turn it over and let it continue cooking. Check for doneness after about 15 minutes. The breast needs to reach an internal temperature of 170 F; the thigh 180 F.

Step 5
Let the succulent bird sit on a cutting board for fifteen minutes or so to let its juices settle.

Tips:
Don't rely on those pop-up indicators: they suck, and your bird will overcook.

Don't truss the legs, which take longer to cook that way, resulting in one dried-out bird.

If you like crispy skin, don't forget the butter/oil part. Also, choose a chicken labelled Halal, kosher or air-chilled.