Fast Easy Roasted Chicken

Roasted chicken. Often overlooked, why spend so much effort for so little gain? But what if I told you there was a fast and easy way to get a perfect roast every time?

We usually turn to turkeys on special occasions (which can also turn out dry and uninspiring) but ignore their smaller cousins for a fancy Friday Night dish. If this sounds like you, then try this technique out and add this simple showstopper to your hosting routine.

Special notes:

• This includes overnight dry-brining. It's an optional step, but adds some complexity of flavour and texture. Try it at least once.

• This is just showing you the butterfly technique using a basic salt & pepper rub. Feel free to season with any chicken rub or marinade (dry-brine only, don't marinade - just season and roast). I've included a few of my favourites below.

Ingredients

• 1 whole chicken

• 4 tsp salt (0.6-0.65 tsp salt per lbs of bird)

• Seasoning Mix - three ideas below, or mix your own and share your success in the comment section

Directions

• Separate skin from breast and thigh meat. (Optional) If dry-brining your bird, apply 1 tsp of salt per 1 lbs of meat (0.6-0.65 tsp salt per lbs of bird) now and leave uncovered in refrigerator overnight. If not, proceed directly to next step.

• Preheat oven to 450F.

• Remove the bird's back by taking a knife or poultry shears through the ribs on either side of the spine. With the bird breast-up, press firmly in the center to flatten.

• Mix your seasoning of choice (and salt, if you skipped the dry brine) and apply under and over the skin and place on a rack over a covered baking tray - use a shallow tray to allow airflow all around the bird. You can substitute the basic pepper rub with some ideas in the notes below.

• Place your bird in the oven at 450F, checking meat temperature periodically.

• Remove the tray when the deepest part of the breast reads 165F, or your local authority's minimum safe poultry temperature. This should take 30-45 minutes depending on the size of the bird.

• Tent with aluminum foil and allow to rest for 10-15 minutes. Carve and enjoy!
  

Seasoning Ideas:

Check out the video walkthrough for tips and tricks!