Roast Whole Chicken

Steps

• Brine: Pat the chicken completely dry, then salt it all over, including under the skin of the breast where you can reach. Leave uncovered on a rack in the fridge.
  ⏱ Start 700 min timer

  Tip: Uncovered in the fridge is key — the air circulation helps dry the skin out further, which is what gives you a crisper roast.

• Prep: Take the chicken out an hour before roasting to take some of the chill off, and heat the oven to 220°C (425°F).
  ⏱ Start 60 min timer
• Roast: Mash the butter with the garlic and pepper and rub it over the skin and under the breast skin. Stuff the cavity with the lemon halves and herbs, and tie the legs together loosely.
• Roast: Roast until an instant-read thermometer in the thickest part of the thigh, away from bone, reads 74°C (165°F).
  ⏱ Start 65 min timer

  Tip: Check the thigh, not the breast — thigh meat is what lags behind, and it's also where a truly safe reading matters most.

• Rest: Tent loosely with foil and rest before carving.
  ⏱ Start 15 min timer

  Tip: Resting lets the juices redistribute through the meat instead of running out onto the board the moment you cut in.