This naked chicken feels so right
I’ve roasted a lot of chickens in my day but never one so delicious as this naked one. It’s pure chicken, super juicy, and very easy. I don’t know if I could ever roast a chicken differently again. – Stevie Benanty
This recipe is originally from NYTimes Cooking.
1 (3 1/2-pound) whole chicken, patted dry
2 ½ teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage
Editor’s note: I also add a halved head of garlic—or two—inside the cavity. Also make sure to have a baguette ready for the jus!
Preparation: Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken’s juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.