Classic Roast Chicken Ultimate Guide

Ingredients

• 3.5 lb Whole Chicken (fresh, with skin on, preferably from a butcher)
• 2 Tbsp Unsalted Butter (softened, divided for under‑skin rub and basting)
• 1 Tbsp Kosher Salt (for seasoning inside and outside)
• 1 tsp Freshly Ground Black Pepper (for seasoning inside and outside)
• 0.5 cup Chicken Stock (low‑sodium, can be homemade or store‑bought)
• 1 tsp Soy Sauce (adds color to the jus)
• 1 Tbsp Potato Starch (for thickening the jus; mix with cold water before adding)
• 1 bunch Watercress (use only the tender top leaves for garnish)
• 2 ft Butcher Twine (natural cotton twine, not plastic)

Instructions

1. Remove the Wishbone

   Locate the wishbone at the front of the chicken, cut on each side, push it forward with a finger, then pull it out using thumb and finger.

   Time: PT2M

2. Truss the Chicken

   Lay butcher twine under the chicken, cross it over the breast, loop under each drumstick, bring the wings back and anchor them, then tighten the twine with two or three turns.

   Time: PT5M

3. Butter and Season

   Rub 1 tablespoon of softened butter under the skin and over the surface, then season generously with salt and pepper inside the cavity and on the outside.

   Time: PT3M

4. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

5. First Roast – Side A

   Place the chicken breast‑side down (leg side down) in the roasting pan and roast for 20 minutes.

   Time: PT20M

   Temperature: 425°F

6. Second Roast – Side B

   Turn the chicken over so the other side faces down and roast another 20 minutes.

   Time: PT20M

   Temperature: 425°F

7. Final Roast – Back Side & Basting

   Turn the chicken onto its back, baste with the melted butter every 3‑4 minutes, and continue roasting for a final 20 minutes.

   Time: PT20M

   Temperature: 425°F

8. Rest the Chicken

   Remove the chicken from the oven, tent loosely with foil, and let it rest for 5 minutes before carving.

   Time: PT5M

9. Carve the Chicken

   Cut and remove the twine, then carve by removing the legs, thighs, wings, and breast meat following the natural joints.

   Time: PT10M

10. Make the Natural Jus

    Skim most of the fat from the roasting pan, leaving about 1 Tbsp. Deglaze with 1/2 cup chicken stock, add a dash of soy sauce, and thicken with 1 Tbsp potato starch mixed with cold water. Stir until the desired consistency is reached.

    Time: PT10M

11. Plate and Garnish

    Arrange carved chicken on a serving platter, drizzle with the jus, and garnish with fresh watercress leaves.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

45 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g