Roasting a Chicken on a Sunday Afternoon

Roasting a whole chicken has a reputation for being fussy. It is not. It is one of the most forgiving things you can put in an oven, and it pays you back in a way few other meals do. You get dinner on Sunday, leftovers for lunch on Monday, and a pot of broth that makes Tuesday's soup taste like it came from somewhere much fancier than your own kitchen.

If you have never roasted a chicken, start with a small one. A three to four pound bird is easier to handle and cooks faster than a giant roaster. Buy the best one you can afford, but do not stress about it. Even a basic grocery store chicken will taste good if you treat it well.

The Simple Method

Take the chicken out of the fridge about half an hour before you plan to cook it. This is not strictly necessary, but it helps it cook more evenly. Preheat your oven to 425 degrees.

Pat the chicken dry with paper towels, inside and out. This matters more than almost anything else. A dry bird browns. A wet bird steams. Dry it well.

Season it generously with salt and pepper, inside and out. If you have a lemon, cut it in half and stuff it in the cavity along with a few cloves of garlic and a handful of fresh herbs if you have them. Rosemary, thyme, and sage all work. If you do not have herbs, skip them. The chicken will still be good.

Put the chicken breast side up in a roasting pan or a cast iron skillet. Rub a little olive oil or butter over the skin. If you have root vegetables like carrots, onions, or potatoes, scatter them around the bird. They will cook in the drippings and become the best part of the meal.

Roast for about an hour, or until the thickest part of the thigh reaches 165 degrees. If you do not have a thermometer, pierce the thigh with a knife and check that the juices run clear. If the skin is browning too fast, tent it loosely with foil.

When it is done, take it out of the oven and let it rest for fifteen minutes before carving. This is the step everyone wants to skip and it is the one that keeps the meat juicy. Use the time to set the table or pour a glass of something.

What to Do With the Rest

Once you have eaten, pick the meat off the bones and store it in the fridge. You now have the start of at least two more meals. Chicken tacos, chicken salad, a quick stir fry, or a pot pie if you are feeling ambitious.

Do not throw away the carcass. Put it in a big pot with an onion cut in half, a carrot, a stalk of celery, a bay leaf, and enough water to cover it. Simmer it gently for two or three hours. Strain it, and you have chicken broth. It will be richer and better than anything from a can, and it cost you nothing but time.

This is the kind of cooking that makes a house feel like a home. It is not fast, but it is not hard either. It is a Sunday afternoon well spent, and the rest of the week will thank you for it.