Simply Roasted Whole Chicken

A whole chicken, dry-brined overnight with nothing but salt, roasted at 500°F in three 15-minute intervals with 15-minute rests between until the skin crackles and the meat stays juicy. No aromatics, no butter, no distractions, just technique and time.

Why You'll Love Simply Roasted Whole Chicken

The dry brine sits on the chicken uncovered in the fridge for 12 to 24 hours, pulling moisture from the skin while seasoning the meat deeply. Three hours at room temperature before roasting is what ensures even cooking. The interval method, three 15-minute roasts at 500°F with 15-minute rests between, renders fat, crisps skin, and keeps the breast from drying out.

Tips and Tricks

• Don't skip the 3-hour counter rest - cold chicken in a hot oven leads to uneven cooking.
• The resting intervals aren't passive; they allow heat to redistribute and fat to render slowly.
• If your oven runs hot, check the skin at the second roast - you want deep golden, not burnt.
• Save the drippings for pan sauces or to dress roasted vegetables.

Variations

• Add a halved lemon and a few garlic cloves to the cavity before roasting.
• Spatchcock the bird for faster, more even cooking (reduce total roast time by about 15 minutes).
• Finish with a drizzle of good olive oil and flaky salt before serving.

Substitutions

• Kosher salt → flaky sea salt (use slightly less, about 1½ tbsp).
• Whole chicken → spatchcocked chicken (adjust roast time down).

Best served with

• Crusty bread to soak up the juices.
• A simple green salad with sharp vinaigrette.
• Roasted root vegetables or smashed potatoes.

How to Store Leftovers

Store carved chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven or use cold in salads and sandwiches. Carcass can be frozen for stock.

Common Questions

Simply Roasted Whole Chicken

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A whole chicken, dry-brined overnight with nothing but salt, roasted at high heat in intervals until the skin crackles and the meat stays impossibly juicy. No aromatics, no butter, no distractions. Just technique and time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 28 minutes mins

Dry Brine 21 hours hrs

Total Time 22 hours hrs 38 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Calories: 409

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 whole chicken 3-4 lb
• 2 tablespoon kosher salt

Equipment

• Wire cooling rack
• Sheet Pan
• Oven

Method

 

1. Pat the chicken completely dry with paper towels, inside and out.
2. Season generously with kosher salt, covering all surfaces including the cavity.
3. Place the chicken on a wire cooling rack set over a sheet pan. Refrigerate uncovered overnight (12-24 hours).
4. Remove the chicken from the refrigerator 3 hours before roasting. Let it sit at room temperature. This ensures even cooking.
5. Preheat the oven to 500°F.
6. Place the chicken (still on the rack and sheet pan) in the oven. Roast for 15 minutes.
7. Pull the chicken from the oven and let it rest for 15 minutes.
8. Return the chicken to the oven. Roast for another 15 minutes.
9. Pull and rest again for 15 minutes.
10. Return the chicken to the oven for a final 15 minutes of roasting (45 minutes total cook time).
11. Remove from the oven and rest 10-15 minutes before carving.
12. Transfer the chicken to a cutting board.
13. Carve and serve. Let the skin and juices speak for themselves.

Nutrition

Calories: 409kcalProtein: 35gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 143mgSodium: 3622mgPotassium: 361mgVitamin A: 267IUVitamin C: 3mgCalcium: 23mgIron: 2mg

Notes

Storage: cover and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven to keep the skin from turning rubbery.

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