One chicken, salt, heat, and patience. The dry-brine method that produces bronzed skin and juicy meat — plus a carcass that becomes next week's stock.
The French say you judge a cook by their roast chicken. Poulet rôti has been the Sunday centerpiece from Lyon's bouchons to farmhouse kitchens for centuries.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Roasting pan or ovenproof skillet
Instant-read thermometer
Kitchen twine (optional)
Prep checklist
lemon — halved
garlic — halved crosswise
butter — softened
6 steps
Method
1
The night before (or at least 1 hour ahead): pat the chicken completely dry and salt it all over, including inside the cavity. Refrigerate uncovered.
Why this works
The dry brine seasons the meat deeply, and the fridge air dries the skin — dry skin is what crisps.
2
Heat the oven to 220°C. Stuff the cavity with the lemon halves, garlic, and thyme. Rub the skin with soft butter.
3
Roast breast-up for 20 minutes at 220°C to kickstart the browning.
20 min — timer available in cooking mode
4
Lower to 190°C and roast until the thickest part of the thigh reads 74°C, about 45–55 more minutes.
50 min — timer available in cooking mode
Why this works
The thermometer is not cheating; it is the difference between juicy and gambling.
5
Rest the bird 15 minutes, uncovered, before carving. Pour any resting juices over the sliced meat.
15 min — timer available in cooking mode
Why this works
Resting lets the muscle relax and reabsorb its juices. Carve early and they end up on the board instead.
6
Carve: legs first, then wishbone, then breasts off the bone in whole lobes, sliced crosswise. Save the carcass for stock.
From the pass
Chef's notes
A roast chicken is a curriculum: dry-brining, browning, carryover heat, resting, carving, and stock — six lessons in one bird. Cook it monthly and watch every other roast improve.
No panic
Substitutions
Olive oil for butter (crisp skin, different perfume)
Rosemary or sage for thyme
Afterwards
Keep, reheat & pair
Storage
Refrigerate meat up to 4 days. The carcass keeps 2 days raw-ish in the fridge, or freeze it for stock day.
Freezing
Pulled meat freezes well for 3 months in its juices. Whole roasted bird: don't.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
White Burgundy or a soft red like Pinot Noir. Roast chicken flatters almost anything.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.