The Crispiest Roast Chicken Ever.
Cook time: 1 hour and 15 mins | Prep time: 15 mins + overnight | Serves: 4-6
Ingredients.
1 whole chicken, about 1.8 kg
2 teaspoons fine sea salt
1 teaspoon baking powder
2 tablespoons extra virgin olive oil
½ lemon
1 small bunch thyme
40g unsalted butter, cold.
Method.
1. The day before, pat the chicken completely dry with a paper towel, including inside the cavity. Mix the salt and baking powder together, then sprinkle evenly over the entire chicken.
2. Place the chicken, uncovered, on a rack over a tray and refrigerate overnight. This dries the skin and is the key to getting it incredibly crisp.
3. The next day, remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 220°C fan-forced.
4. Place the lemon and thyme inside the cavity. Loosen the breast skin with the back of a spoon and place a 20g piece of cold butter into each breast, between the skin and the meat. Drizzle the chicken with olive oil. Do not add any more salt.
5. Place breast-side up in a roasting tray, making sure the skin is stretched smooth and the legs aren't tucked too tightly against the body.
6. Roast for 25 minutes at 220°C fan-forced, then reduce the temperature to 180°C fan-forced and roast for another 50–55 minutes, or until the juices run clear and the thickest part of the thigh reaches 75°C.
7. For an extra-crisp finish, increase the oven back to 220°C fan-forced for the final 5 minutes.
8. Transfer to a board and rest uncovered for 10 minutes. Don't tent it with foil as the steam will soften that beautifully crisp skin.
Cook Notes:
The baking powder raises the pH of the skin, helping it brown and crisp more efficiently. You won't taste it, but you will absolutely notice the crunch.
In partnership with Royal Doulton new collection Lambeth.
