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WHOLE CHICKEN

cook:

2 h

Picture for WHOLE CHICKEN

3,473,811 views  This week we’re taking a look at something very basic - the whole roasted chicken. I’m going to teach you how to elevate it and make it crispy, juicy, and flavorful. Then, we’re finishing it off with a delicious gremolata.

6 Servings

US

original

metric

INGREDIENTS

chicken

1 whole chicken

Fresh herbs (like rosemary and thyme)

Fresh herbs (like rosemary and thyme)

Kosher salt

Kosher salt

Baking powder

Baking powder

Black pepper

Black pepper

Butter (softened)

Butter (softened)

Bacon fat (optional)

Bacon fat (optional)

Olive oil

Olive oil

Lemon

Lemon

Garlic

Garlic

Parsley

Parsley

DIRECTIONS

1.

For the Whole Chicken

1.

Begin by spatchcocking the chicken. Using a pair of scissors, cut down both sides of the spine and remove it. Then snip the breast bone and flip it over. Tuck the wingtips underneath the breasts so they don’t burn.

chicken

1 whole chicken

2.

Place the bird breast side-up on a baking sheet covered in aluminum foil. Top with some sprigs of rosemary and thyme. Heavily and completely cover with kosher salt and baking powder and refrigerate overnight.

Fresh herbs (like rosemary and thyme)

Fresh herbs (like rosemary and thyme)

Kosher salt

Kosher salt

Baking powder

1 tsp Baking powder

3.

In a bowl combine butter, bacon fat, and finely chopped rosemary and thyme. Mix together. There aren’t exact amounts because it all depends on the size of your chicken.

Butter (softened)

Butter (softened)

Bacon fat (optional)

Bacon fat (optional)

Fresh herbs (like rosemary and thyme)

Fresh herbs (like rosemary and thyme)

4.

Once you take the chicken out of the fridge, use your fingers to create a space between the membrane and the skin. Rub the butter and spice mixture all over the skin beneath the membrane.

5.

Rub the entire bird down on the outside with bacon fat and top with some fresh ground pepper.

6.

Roast at 450°F for about 45 minutes.

7.

Remove from the oven and let sit for at least 10 minutes. Slice into breasts, thighs, and wings and top with gremolata.

8.

Serve and enjoy!

9.

For the Gremolata

1.

Start by rinsing, drying, and chopping a handful of parsley and adding it to a bowl.

Parsley

Parsley

2.

Add minced cloves of garlic along with the zest and lemon juice.

Garlic

2 cloves Garlic

Lemon

1 Lemon

3.

Season with salt and pepper and add some olive oil.

Olive oil

Olive oil

Kosher salt

Kosher salt

Black pepper

Black pepper

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