Who says chicken-roasting is strictly a weekend affair? Survey says…NOBODY—especially with this simple and satisfying Weeknight Roast Chicken recipe. It comes straight out of the newest cookbook from the food nerds at America’s Test Kitchen, The Cook’s Illustrated Meat Book: The Game-Changing Guide that Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes.
This carnivore-pleasing tome isn’t the first ATK book in my collection. Over the years, I’ve amassed over 30 of their books. (I’ve lost count, actually.) I don’t like to think of myself as a hoarder; I just can’t resist the lure of guaranteed-awesome recipes that have been tested dozens of times. The crew at ATK’s done all the tweaking and testing so that you and I can follow their recipes knowing that even dummies like us can’t screw things up too badly.
ATK’s dishes are always solid, but its recipe for Weeknight Roast Chicken is a real game-changer. No fancy ingredients or techniques are needed; just grab a whole chicken, salt, pepper, some fat, a piece of string, and a meat thermometer, and PRESTO-CHANGE-O!—in less than 5 minutes, the chicken’ll be ready for the oven. Best of all, The Meat Book reveals that the key to moist chicken is to turn off the oven midway through the cooking time.
I’ve tried it. It works. It’s genius.
Ingredients for the Chicken (serves 4):
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (3½- to 4-pound) whole chicken, giblets discarded
- 1 tablespoon melted ghee (or fat of choice)
For the Optional Tarragon-Lemon Pan Sauce:
- 1 shallot, minced
- 1 cup chicken broth or bone broth
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter (or cold ghee)
- 2 teaspoons minced fresh tarragon
- 2 teaspoons lemon juice
- Freshly ground black pepper