Ingredients Chicken Whole Chicken Best-Ever Roast Chicken 2.0 (1) 1 Review 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 By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Spend your snow day making the best roast chicken of your life. This perfectly crisp and juicy chicken is one of the fundamental recipes you can master. Photo: © John Kernick Active Time: 15 mins Total Time: 1 hr 45 mins Yield: 4 Ingredients One 3 1/2- to 4-pound whole chicken, rinsed and patted dry 2 1/2 teaspoons kosher salt Directions 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. Rate it Print