Chef notes
I love this recipe because it’s a very simple dish that anyone can make, but the flavor is unbelievable. I believe there are three keys to a great roast chicken: It has to have lovely brown, caramelized skin; it has to be juicy and perfectly cooked; and most of all, it has to have tons of sauce. The sauce is what makes this chicken really special, and why it’s the dish of mine I see people re-creating the most.
Technique tip: There are a few tricks for not overcooking chicken: One is taking it out of the oven early and leaving it to rest to come up to temperature, using a temperature probe; another is seasoning an hour before cooking (the salt within holds onto the moisture and you get much juicier chicken); and spatchcocking is also a great technique to help cook the chicken more quickly and evenly.
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