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–+ servings

Crispy Roast Chicken: The Ultimate Salt and Pepper Recipe

Master the dry brine technique for guaranteed shatteringly crispy skin and juicy meat. This ultimate Crispy Roast Chicken recipe is simple and science-backed.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner, Holiday Dish, Lunch, Main Course, sunday dinner
Cuisine: American, Classic, Comfort Food, European
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Required Ingredients
  • 1 Whole Chicken 1.8–2 kg. Remove giblets.
  • 2-3 tbsp Coarse Sea Salt Essential for the dry brining process.
  • 1-2 tbsp Freshly Ground Black Pepper Use freshly ground for optimal flavor.
Optional Ingredients
  • 1 tbsp Melted Butter or Olive Oil For rubbing on the skin just before roasting.
  • Lemon (halved) or Thyme/Rosemary sprigs Place in the cavity to add moisture and subtle fragrance.
For Pan Sauce (Optional)
  • 120 ml Chicken Broth or Dry White Wine 1/2 cup, for deglazing the pan.

Method
 

  1. Phase 1: Preparation and Dry Brining (6–24 Hours Ahead)
  2. Pat it Dry: Remove the chicken from its packaging. Then, it must be patted aggressively dry using paper towels. Specifically, the skin and cavity must be dried.
  3. Season Heavily: Next, the coarse salt and pepper are combined. The mixture is generously rubbed into every surface, ensuring full coverage, especially under the wings and inside the cavity.
  4. Dry Brine: Afterward, the chicken is placed on a wire rack over a pan. It is refrigerated, uncovered, for a minimum of 6 hours, and ideally 12–24 hours.
  5. Pre-Roast Prep: The chicken is removed one hour before cooking. This allows it to reach room temperature. The oven is preheated to 230°C (210°C fan/gas 8).
  6. Phase 2: Roasting
  7. Prep: The legs can be lightly trussed with twine. The skin is rubbed with melted butter or oil.
  8. Initial High-Heat Blast: First, the chicken is placed in the 230°C oven. It is roasted for 15–20 minutes.
  9. Lower and Finish: Then, the oven temperature is reduced to 190°C (170°C fan/gas 5). Roasting continues for 50–70 minutes more.
  10. Monitor Temperature: Finally, the temperature is monitored. The chicken is done when 74°C (165°F) is registered in the thickest part of the thigh (avoiding bone).
  11. Phase 3: Resting: The chicken is transferred to a cutting board. Tent it loosely with foil and rest for the full 15–20 minutes. This step is non-negotiable for juicy meat.

Nutrition

Calories: 250kcalProtein: 30gFat: 15g

Notes

Expert Tip: Always use a rack. Ensure the chicken is fully patted dry and rested uncovered in the fridge for at least 6 hours to prevent soggy skin.
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