Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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 

Hugh Acheson
March 2017

Gallery

Credit: © John Kernick

Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

    Advertisement
  • 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. 

Advertisement
Advertisement