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.
Why You'll Love Simply Roasted Whole Chicken ❤️
This is cooking stripped to its essentials. The dry brine pulls moisture from the skin while seasoning the meat deeply. Bringing the bird to room temperature ensures even cooking. The interval roasting method - bursts of high heat followed by rests - renders fat, crisps skin, and keeps the breast from drying out. It's the most honest version of roast chicken there is.
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
Why no butter or oil?
The dry brine and high heat render enough fat from the skin to keep everything moist. Butter would steam the skin instead of crisping it.
Can I skip the overnight dry brine?
You can, but you'll lose the depth of seasoning and the skin won't crisp as well. At minimum, dry brine for 4 hours.
Why the interval roasting method?
The rests allow heat to equalize and fat to render slowly, resulting in crispier skin and juicier meat than continuous roasting.
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