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The joy of this recipe is a perfect roast chicken in 1 hour

Diamond Crystal Kosher Salt can be bought online and is really worth having as one of your kitchen staples. It’s the least salty of all the salts available, the salt crystals have a pure, clean taste and stick well to food when you preseason

You don’t want to use a chicken larger than 1.4kg (1.2 is the ideal weight) because it’s all about the surface area of the skin which will turn out magnificently brown and crisp. When I make this chicken I usually roast 2 small birds for extra big appetites and use the leftovers for other meals later in the week as well using the carcasses to make stock.

This recipe is adapted from Judy Rodgers recipe from the Zuni Café in San Francisco.

NOTE: ideally you should salt your chicken for 3 days prior to cooking but a few hours before cooking still works. You will need a roasting tin that fits the bird snuggly (I use 20 x 30 and I can fit two of these pans on one shelf) but if you don’t have one don’t fret it!

1.2 – 1.4kg chicken

3 tsp table salt or ideally Diamond Crystal Kosher salt (see above note)

3 days before cooking salt the chicken all over. Cover loosely and put in the fridge. Remove from the fridge an hour before cooking to allow to come to room temperature.

Preheat the oven to 240C Fan. Place the baking tray on the hob on a high heat and let it get hot. Once hot place the bird breast side up on the tray, it will sizzle. Let it get really hot, shake to release the bird from sticking to the bottom of the tray and put in the oven with the legs at the back of the oven. Cook for 30 minutes. Remove from the oven, shake the pan vigorously to release it and flip the chicken over onto its breast* and return to the oven for 20 minutes. Remove, flip back and roast for a further 10 minutes. Remove from the oven and rest while you cook some veg to accompany or it’s just as lovely placed on salad with roasting juices poured over the salad

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See, I told you it was easy!

*I have found the easiest way to do this is to use the handle end of a spatula into the cavity and a fork to help me flip it, but it is trial and error

The Best Roast Chicken

Jules
Crisp roast chicken that cooks in just 1 hour
5 from 2 votes
Prep Time 5 mins
Cook Time 1 hr
Dry brining 3 d
Course Main Course
Cuisine British
Servings 4 people
Calories 310 kcal

Ingredients
  

  • 1.2 kg whole chicken
  • 3 tsp fine salt (see note above about salt)

Instructions
 

  • 3 days before cooking salt the chicken all over. Cover loosely and put in the fridge. Remove from the fridge an hour before cooking to allow to come to room temperature.
  • Preheat the oven to 240C Fan. Place the baking tray on the hob on a high heat and let it get hot. Once hot place the bird breast side up on the tray, it will sizzle. Let it get really hot, shake to release the bird from sticking to the bottom of the tray and put in the oven with the legs pointing to the back of the oven and roast for 30 minutes
  • Remove from the oven, shake the pan vigorously to release it and flip the chicken over onto its breast (I have found the easiest way to do this is to use the handle end of a spatula into the cavity and a fork to help me flip it, but it is trial and error) and return to the oven for 20 minutes.
  • Remove, flip back and roast for a further 10 minutes. Remove from the oven and rest while you cook some veg to accompany or it’s just as lovely placed on salad with roasting juices poured over the salad

Video

Nutrition

Calories: 310kcalProtein: 27gFat: 22gSaturated Fat: 6gTrans Fat: 1gCholesterol: 108mgSodium: 1870mgPotassium: 273mgVitamin A: 202IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
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This Post Has One Comment

  1. 5 stars
    I can’t believe how easy this recipe was! The chicken is sooo flavorful and yummy! Thank you Jules! I will forever be able to roast a great chicken!! And you were right a whole chicken is way cheaper than the parts! 😍😍

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