I recently made chicken roast, and I’m so glad I followed this recipe, because the chicken came out so good and juicy. On parts of the chicken that would normally get dry, this one was not at all. It is a little laborious but it’s all worth it. I got the recipe from Cook’s Illustrated. Please note that before I roasted the chicken, I brined it for two hours.
1 1/2 cups kosher salt
1 1/2 cups sugar
2 medium heads garlic, outer papery skins removed, cloves separated, unpeeled and crushed
6 bay leaves, crumbled
1 whole chicken ( mine was 6.4 lbs.) giblets removed and discarded
ground black pepper
1 cup chicken broth (or more as needed)
1.For the chicken and brine: Dissolve salt and sugar in cold water in a large container. Stir in garlic, and bay leaves; immerse chicken and refrigerate until fully seasoned; about 2 hours
2. Adjust oven rack to middle position and heat oven to 400 degrees. Set V-rack in roasting pan and lightly spray with nonstick cooking spray. Remove chicken from brine and thoroughly pat dry with paper towels.
3. Season chicken on all sides with pepper. I added Pappy’s choice seasoning here by rubbing it on the chicken. Set wing side up on the roasting rack and roast for 30 minutes. Remove roasting pan from oven and using 2 wads of paper towels, rotate chicken so other wing side faces up; continue to roast for 30 minutes.
4. Remove roasting pan form oven and using 2 wads of paper towels, rotate chicken breast side up. Add 1 cup chicken broth and continue to roast until chicken is golden brown and meat thermometer registers 160 degrees inserted in the thickest part of the breast and 175 degrees in the thickest part of the thigh, about 40 minutes.(If necessary add more broth to maintain a thin layer of broth.)
5. Transfer chicken to cutting board and let it rest uncovered. Carve chicken and transfer to platter.