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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
18/12/2025
You can create a perfect roast chicken using only a few ingredients, no advance preparation, and no complicated procedures. By combining the use of salt, fat and temperature control with high-heat cooking, you can produce an evenly browned skin as well as juicy, tender meat.
The technique is focused on what you do instead of what you put on the bird in terms of flavour development. You can develop the flavour by seasoning the surface of the chicken and roasting it at the right temperature rather than using a marinade. Moisture retention occurs after cooking through resting and the proper amount of heat to the chicken, rather than before cooking by submerging it. Overall, the outcome of this technique will produce a roast that is easy to prepare, adaptable, and consistent.
Use a whole chicken (1.2 to 1.5 kg) to roast. Smaller chickens cook more evenly, retain moisture better than larger chickens, and allow more even cooking throughout the bird. Using a fresh chicken is more important than where you buy the chicken or its breed for this method. Drying the skin of a chicken before roasting is necessary for getting it browned properly; so use paper towels to fully absorb the moisture from the skin.
The seasoning is very light and intentionally provides a minimal amount of flavour to the meat. Salt, black pepper, and moderately priced oils and/or butters are used for this process. Salting meat should be done liberally on both sides at the time of placing the chicken in the oven, as well as lightly sprinkling some salt on the inside of the chicken's cavity just before placing it in the oven. This timing is critical because salting immediately before cooking the chicken provides a layer of seasoning to the outside and doesn't draw out so much moisture from within. Use very little black pepper and as a supporting spice, not a dominating spice. Use either oil or butter that has been softened, as both will help with browning.
To enhance the flavour of the meat, it is advisable to add a halved onion, garlic cloves, or lemon to the cavity of the chicken; these items can help add some subtle flavours to the meat, and you do not need to chop, prep, and clean these items first. Don't pack the cavity of the chicken with too many ingredients; this can inhibit the cooking process and lead to uneven results.
Be sure to preheat the oven before placing the chicken in. Begin the cooking process at a high temperature of about 220°C for twenty minutes to allow the skin to tighten and brown before turning down to a lower temperature of about 190°C for the remainder of the cooking process. This two-step cooking method mimics a more complicated cooking process without having to take extra steps to prepare your meal.
Put the whole chicken breast side up on either a roasting rack or directly in the roasting pan. Do not worry about basting it. Every time you open the oven, you will drop the temperature of the oven and dry out the meat. It is best to trust the method and allow the chicken to cook without disturbance. If the chicken weighs 1.3 kg, the total cooking time will be approximately 60-70 minutes.
The chicken is done when the juices run clear from the thigh joint and the legs are loose (wiggle). If you are using a thermometer, the temperature for the thickest part of the thigh should be 74°C. Do not overcook your chicken, thinking that you are being “safe” because the carryover heat from the chicken will continue to cook the chicken after it has been removed from the oven.
After your chicken has finished cooking, allow it to cool at room temperature for at least 10-15 minutes before slicing. This helps redistribute juices and keep the chicken moist. One of the most common ways to ruin a good roast chicken is slicing it before it has had a chance to rest, even if you cooked it perfectly.
Most roasters do not marinate the chicken before roasting it. The reason for this is that roasting at high temperatures, coupled with seasoning, is sufficient for providing flavour. Salting provides flavour enhancement, fat helps protect the meat, and roasting at controlled temperatures keeps the chicken moist while cooking. By eliminating unnecessary steps in the cooking process, using this method has minimised the decision-making process and execution errors throughout this process, making it easier to replicate successful results.
The key to preparing a perfect roast chicken is understanding what not to do rather than putting forth great effort. Forget about marinating the chicken and rely on your oven's capabilities; use basic pantry items to flavour it. For those who would like an easy way out when preparing roast chicken, this method will allow you to have consistency, comfort, confidence—everything you would expect from a well-prepared roast chicken.
