Jordan OL School 2 Perfectly Cooked Roast Chicken

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Always buy the best quality chicken you can afford. Find a reputable butcher or poultry purveyor (The Chicken Pantry at the Queen Victoria Market is fantastic if you're in Melbourne) and don't be afraid to ask questions about where and how the chicken was raised. Free range, corn fed and dry plucked are all things to look for. A slowly [link widoczny dla zalogowanych], naturally grown bird is always best.
Resting the Chicken
Brining the Chicken (optional)
Remove the chicken from the oven and place it in a warm spot to rest for 20 minutes. This allows the proteins to relax and evenly distribute the juices for moister meat.
Roast the chicken in a 200ºC (390ºF) for 20 minutes per 500g (1 lb) plus an extra 30 minutes at the end. For extra crispy skin, increase the oven temperature to 220ºC (430ºF) for the final 15 minutes.
Leftovers? Cold cuts and salsa verde or homemade chicken soup make quick and delicious meals the next day. Don't throw away the carcass either. Any leftovers and bones can be frozen and made into chicken stock at a later date, making the simple act of roasting a whole chicken even more worthwhile.
Read on
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Cooking Times and Temperature
Remove your chicken from the refrigerator a good hour before roasting to bring it to room temperature, and preheat your oven to 200ºC (390ºF). Rinse with cold water and dry thoroughly inside and out. Once nice and dry, massage your bird gently all over with butter or olive oil [link widoczny dla zalogowanych], and for a decadent treat, gently lift the skin over the breast and push butter under the skin.
Place the chicken in an oven-proof dish or pan slightly larger than the chicken itself [link widoczny dla zalogowanych], and sprinkle with sea salt.
A medium sized 1.5kg (3.3 lb) chicken is usually enough to feed two adults and two small children. You may want to buy a larger one though if you'd like leftovers for cold cuts over the next few days.
Selecting a Chicken
While it's fine to joint your chicken and plate it up in the kitchen, the ceremony of bringing a whole roasted bird to the table for carving always produces a sense of occasion. Serve alongside roasted or mashed potatoes (that can easily be baked in the oven with the chicken) and steamed vegetables, or serve with salad in the warmer months.
Few dishes evoke the ceremony of the Sunday family meal as much as a golden roast chicken being carved at the table. A whole roast chicken is always such a special treat, and the cooking process is really one of beautiful simplicity. After some basic preparation, a chicken in the oven needs little attention, leaving you at liberty as it ticks away, only to require being taken out and rested before you unveil a gloriously crispy skinned, moist chicken that everyone will love.
For a truly special meal, try brining your chicken in advance to enhance the flavour and moistness of the bird. 'Dry brining' a la chef Judy Rodgers takes longer than actual 'wet brining' but is less messy and gives fantastic results. Simply rinse your chicken and dry thoroughly, inside and out, then rub the chicken all over with ¾ teaspoon of sea salt per 500g (1 lb). Cover the chicken loosely and refrigerate for 1-3 days.
Herbs such as rosemary, thyme and tarragon can also be pushed under the skin over the breast at this stage, or just popped into the cavity with half a lemon.
Serving
Preparing the Chicken for Roasting