Chicken is not an easy dish to master. And with all the hundreds (of thousands) of chicken recipes to attempt, it’s no wonder so many of us get it wrong. There’s an influx of information; it’s downright overwhelming. And it’s time to simplify things, guys. Let’s focus on just one chicken recipe to get right — the best one there is, of course — and let the rest of the chicken recipe noise just fall to the side.
If we had to choose just one chicken recipe to eat till the end of days, it would definitely be a roast chicken. Think about it. Roast chicken has pretty much everything we love about all other chicken dishes: crispy skin, white meat AND dark meat. And, cooking it means your house will smell amazing for hours.
Roast chicken is also one of the easiest dishes to master, despite what you might think. Especially if you use the right recipe, which is Martha Stewart’s easy roast chicken. (Whatever your thoughts are on Martha Stewart, the woman knows her chicken.)
- prep 10 mins
- total time 1 hour
- servings 4
- 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
- 2 tablespoons butter, room temperature
- Coarse salt and ground pepper
Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.