Crispy Skin Juicy Meat the Ultimate Sunday Roast Chicken

Prep the Bird: Remove the chicken from its packaging, remove giblets, and pat the chicken absolutely dry inside and out using paper towels.

Mix the Brine: In a small bowl, combine the Kosher Salt, Black Pepper, and Baking Powder.

Apply Brine: Sprinkle the salt mixture evenly over the entire exterior of the chicken, ensuring to season underneath the wings and thighs. Do not rinse the chicken.

Chill (Dry Brine): Place the chicken uncovered on a wire rack inside a roasting tray. Refrigerate for a minimum of 12 hours, and up to 24 hours. This drying process is key to crispy skin.

Bring to Temperature and Preheat: Remove the chicken from the refrigerator one hour before cooking. Preheat your oven to 220°C / 425°F.

Stuff and Truss: Place the lemon halves, onion, garlic, and rosemary sprigs inside the chicken cavity. Truss the chicken using butcher’s twine to keep the legs and wings tight, ensuring even cooking.

Butter Up: Mix the softened butter (or olive oil) with the chopped thyme. Rub this mixture evenly all over the dry chicken skin.

Set Up the Pan: If making gravy, pour the chicken stock (or water) and chopped carrot/celery into the bottom of the roasting pan, beneath the wire rack.

High Heat Start: Place the chicken on the wire rack in the preheated oven. Roast at 220°C / 425°F for exactly 20 minutes.

Reduce Heat: After 20 minutes, reduce the oven temperature to 190°C / 375°F. Continue roasting for an additional 55–70 minutes.

Check for Doneness: Use a digital probe thermometer. The chicken is done when the temperature reaches 80°C (175°F) in the thigh and 74°C (165°F) in the breast.

Rest: Transfer the cooked chicken to a cutting board and cover loosely with tin foil. Rest the chicken for a minimum of 20 minutes to allow the juices to redistribute.

Carve and Serve: Carve the rested chicken and serve immediately with pan juices or gravy.