The Shared Table

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The only roast chicken method I use now

Dry-brined overnight, roasted hot, rested longer than feels right.

posted by @the shared table
No photo with this one.

What you do

  1. Salt the chicken all over the night before and leave it uncovered in the fridge. This is the whole trick.
  2. Bring it to room temperature for an hour before cooking.
  3. Stuff the lemon and herbs in the cavity, slide butter under the breast skin.
  4. Roast at 220°C for 20 minutes, then 180°C for 40–50 minutes.
  5. Rest it for 20 minutes. Longer than you think. The juices redistribute and it stops being dry.

The note at the bottom

If you only have an hour, salt it and leave it on the counter — it's still better than salting at the end.