This perfectly crisp and juicy roast chicken is one of many fundamental recipes that chef Hugh Acheson includes in Seed Life Skills, a new home economics program he launched in Athens, Georgia, middle schools. From the chicken, he makes myriad dishes that will help expand anyone’s cooking repertoire. Acheson is chef/partner of the Athens restaurants 5 & 10 and The National; the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee; and the Savannah restaurant The Florence.
Slideshow:More Roast Chicken Recipes
One 3 1/2- to 4-pound whole chicken, rinsed and patted dry
2 1/2 teaspoons kosher salt
How to Make It
Season the chicken inside and out with the salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.
Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 50 minutes to 1 hour, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes. Carve the chicken and serve.
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