Roasted Chicken Recipe
Crispy skin, juicy meat, and a roast chicken that actually tastes like chicken. This recipe breaks down how to choose the right bird, why dry brining makes all the difference, and how spatchcocking ensures even cooking every time. Simple, classic, and just a little smug once it comes out of the oven.
- Time: 80 min
- Servings: 4
Source: Butter & Sage Market
Ingredients
- whole chicken
- kosher salt
- baking powder
- Optional: ½ tsp garlic powder
- unsalted butter
- each fresh parsley