How to Make the Best Roast Chicken

Roasting a chicken should be easy, right? But too often the bird comes out dry or tough. This recipe takes care of those problems. The keys are very high heat and a totally dry chicken.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• One 2- to 4-pound chicken (organic preferred)
• 3 to 4 Russet or Yukon Gold potatoes
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons minced thyme (optional)
• Unsalted butter
• Dijon mustard

1. Preheat the oven to 450°F.

2. Rinse the chicken with cool water, then dry it very well with paper towels, inside and out. You want the chicken to be as dry as possible.

3. Salt and pepper the cavity. Truss, if you want, though it's not necessary. Then salt the outside of the bird (1 to 2 tablespoons). Sprinkle pepper to taste.

4. Peel the potatoes. Cut them into 3/8 to 1/2 inch slices. Spread them out in one layer on the bottom of a roasting pan. Salt and pepper to taste.

5. Put a rack into the roasting pan. Lay the chicken, breast side up, on the rack.

6. Put the pan into the oven. Roast till it's done, 50 to 60 minutes, when the juices run clear after you stick a small-pointed knife into the leg, or the temperature reaches at least 165 degrees.

7. Remove the pan from the oven. Put the chicken on a cutting board, tent it with foil and let it rest for 15 minutes.

8. Carve and serve with the potatoes that cooked on the bottom of the pan, along with Dijon mustard for a garnish.

Tips & Warnings

• A high-quality organic chicken will give you a better result. It's not necessary, but if you can afford the slightly higher cost, you'll get a tastier dinner.
• Make sure the chicken it completely dry before salting and putting into the oven. Moisture is the enemy here.
• Do not open the oven, even to peek, while the chicken is roasting. The high temperature is what makes this so good, and opening the oven door makes that temperature drop.