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Ruhlman's Roast Chicken

For a perfect roast chicken, salt it, put it in 450F oven for one hour, let rest 15-30 minutes. That's it!
Prep Time 3 minutes
Cook Time 1 hour
Resting time 15 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 3 to 4 pound chicken
  • coarse kosher salt as needed (about a tablespoon)
  • 1 lemon (optional, if you aren't trussing the chicken)

Instructions
 

  • Preheat your oven to 450˚F (or 425 if it's dirty as it will smoke).
  • Either truss your chicken (see video link) or put the lemon in the cavity.
  • Salt the chicken so that it has a nice coating all over (be generous).
  • Put the chicken in an ovenproof skillet and put it in the oven for 60 minutes.
  • Remove the chicken and let it rest for 15 to 30 minutes.
  • Devour.

Notes

Both trussing and adding a lemon to the cavity help to prevent hot air from circulating in the cavity and overcooking the breast from the inside.
Be sure to let it rest at least 15 minutes and up to 30 minutes, or more. I'm amazed by how long it stays hot inside.
I take the legs from the carcass, then separate drumstick from thigh. I remove the breast from the carcass, sometimes slice the breast. But you can just tear it apart with your hands if you want.
If you're not making a sauce, spoon some of the cooking fat over the pieces or serve with butter and mustard.
Keyword Chicken, easy, roast chicken, salt