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A whole roasted chicken with golden-brown, crispy skin rests on a wire rack over a baking sheet.

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.
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Active Time 45 minutes
Total Time 1 day
Servings: 4
Course: Dinner
Cuisine: American
Calories: 409
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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

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