1. Thaw a frozen bird
- In the fridge (best): leave the chicken in its bag on a plate. Allow about 1 day for a 4–5 lb bird and up to 2 days for a 6–7 lb bird.
- In cold water (faster): keep the chicken in its sealed bag and put it in a sink of cold water. Change the water every 30 minutes. Allow about 30 minutes per pound, then cook it right away.
- Do not thaw the chicken on the counter.
2. Roast it
- Heat the oven to 425°F.
- Pat the chicken dry with paper towels, inside and out.
- Rub it with oil or soft butter. Season well with salt and pepper.
- Put it breast side up in a roasting pan or cast-iron skillet. Add lemon, garlic, or herbs inside if you like.
- Roast until the thickest part of the thigh reads 165°F on a meat thermometer.
- Let it rest 15 minutes before you carve it.
| Size | Time |
|---|---|
| 4–5 lb | 1 hour to 1 hour 15 minutes |
| 5–6 lb | 1 hour 15 minutes to 1 hour 30 minutes |
| 6–7 lb | 1 hour 30 minutes to 1 hour 45 minutes |
Ovens differ. Always check the temperature: 165°F in the thickest part of the thigh.
3. Tips
- For crispy skin: salt the chicken the night before and leave it uncovered in the fridge.
- Add vegetables: put potatoes, onions, and bell peppers around the chicken for the last 45 minutes.
- Do not skip the rest: the juices settle back into the meat.
- Save the bones: simmer the frame with water, onion, and carrot for a rich broth.
Get a chicken to roast
Frozen birds ready now, or reserve from the next batch.