The Whole Roast Chicken

Ingredients

For the Chicken and Cure

• 1 whole roasting chicken (4–4½ lb / 1.8–2 kg)
• 1 tbsp Diamond Crystal kosher salt (or 1½ tsp fine sea salt)
• 1 tsp freshly cracked black pepper
• 1 tsp baking powder

For the Cavity and Aromatics

• 1 head garlic, halved horizontally
• 1 large lemon, halved
• 1 small bunch fresh thyme, rosemary, and sage
• 1 small yellow onion, quartered

For the Finish

• 2 tbsp unsalted butter, melted (or extra-virgin olive oil)
• Approximately 3 feet kitchen twine

Method

1. The 24-Hour Dry Brine. Remove chicken from packaging and take out giblets. Pat the exterior and cavity thoroughly dry with paper towels. Combine salt, pepper, and baking powder; distribute evenly over the skin, under the wings, and inside the cavity. Set breast-side up on a wire rack over a rimmed baking sheet. Refrigerate uncovered for at least 12 hours, preferably 24. The salt seasons the meat while the uncovered refrigeration helps dry the skin.
2. Stuff the Cavity. Remove the chicken from the refrigerator about 45 minutes before cooking. Preheat oven to 425°F (220°C). Place the halved lemon, garlic, quartered onion, and herbs inside the cavity without packing tightly.
3. Truss the Chicken. Set the bird breast-side up, legs toward you. Center a 3-foot length of kitchen twine beneath the tail (parson’s nose). Bring the ends up, cross them in an X above the legs, loop each end around the opposite drumstick ankle, and draw the ankles together. Pull the twine backward along the sides, over the thighs, securing the wings against the body. Tie a firm double knot across the back or at the neck cavity. Trim excess twine and tuck the wingtips behind the back.
4. Roast. Brush the trussed bird lightly with melted butter or olive oil. Set breast-side up on the wire rack over a baking sheet, or in a heavy cast-iron skillet. Roast at 425°F (220°C) for 20 minutes. Reduce heat to 375°F (190°C) and continue for approximately 45–55 minutes. Use an instant-read thermometer to confirm at least 165°F (74°C) in the thickest breast and innermost thigh, without touching bone. Temperature, not juice color or elapsed time, determines doneness.
5. Rest and Carve. Transfer to a carving board and rest uncovered for 15 minutes. Do not tent with foil, which would soften the crisp skin. Remove the twine, carve into serving pieces, and serve.