SIMPLE WHOLE
ROAST CHICKEN
If you value the presentation of a whole bird at the table,
this is the recipe for you. You’ll need a pizza steel or stone
to help ensure that the legs cook as fast as the breasts.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
SERVES 3 OR 4
1 whole chicken, 3½ to 4 pounds
1 tablespoon vegetable, canola, or olive oil
Kosher salt and freshly ground black pepper
Adjust an oven rack to the middle position and place a
pizza steel or stone on it. Preheat the oven to 500°F for at
least 30 minutes.
- Place the chicken on a work surface and dry thoroughly
with paper towels. Separate the skin from the breasts (see
here), then rub the chicken evenly all over and under the
skin with the oil. Season on all sides with salt and pepper
(go light on the salt if the bird has been dry-brined). Set
aside at room temperature while the oven preheats. - Line a heavy rimmed baking sheet with lightly crumpled
aluminum foil. Place the chicken, breast side up, on a