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WHOLE CHICKEN

cook:

2 h

Picture for WHOLE CHICKEN

3,574,041 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

DIRECTIONS

INGREDIENTS

1,  lbs whole chicken

4 1, lbs whole chicken

sprigs fresh rosemary

3 sprigs fresh rosemary

sprigs fresh thyme

3 sprigs fresh thyme

kosher salt, to taste

kosher salt, to taste

baking powder (optional, for extra crispy skin)

baking powder (optional, for extra crispy skin)

freshly ground black pepper, to taste

freshly ground black pepper, to taste

softened salted butter

3 tbsp softened salted butter

bacon fat (optional but highly recommended)

2 tbsp bacon fat (optional but highly recommended)

For the Gremolata

For the Gremolata

small bunch fresh parsley, rinsed and dried

1 small bunch fresh parsley, rinsed and dried

garlic

3 cloves garlic

lemon, zest and juice

1 lemon, zest and juice

salt and freshly ground black pepper, to taste

salt and freshly ground black pepper, to taste

extra virgin olive oil

3 tbsp extra virgin olive oil

TOOLS

baking sheet

baking sheet

aluminum foil

aluminum foil

kitchen shears

kitchen shears

Chef's knife

Chef's knife

cutting board

cutting board

measuring cups and spoons set

measuring cups and spoons set

microplane or fine grater

microplane or fine grater

meat thermometer

meat thermometer

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

rubber spatula

rubber spatula

oven

oven

whisk

whisk

fridge

fridge

DIRECTIONS

1.

For the Whole Chicken

1.

Preheat the oven to 450˚ F.

oven

oven

2.

Spatchcock the chicken using kitchen shears. Cut along both sides of the chicken’s spine and remove it (save for stock if desired). Snip the breastbone slightly and press down to flatten the chicken.

1,  lbs whole chicken

4 1, lbs whole chicken

kitchen shears

kitchen shears

cutting board

cutting board

3.

Tuck wing tips underneath the breasts to prevent burning.

1,  lbs whole chicken

4 1, lbs whole chicken

4.

Place the chicken on a foil-lined baking sheet. Rub all over with a generous amount of kosher salt (optional: mix with a teaspoon of baking powder for ezra crispiness).

1,  lbs whole chicken

4 1, lbs whole chicken

kosher salt, to taste

kosher salt, to taste

baking powder (optional, for extra crispy skin)

baking powder (optional, for extra crispy skin)

aluminum foil

aluminum foil

baking sheet

baking sheet

5.

Lay rosemary and thyme sprigs on top, then refrigerate uncovered for 24 hours. This step deepens the flavor and dries out the skin for extra crispiness.

1,  lbs whole chicken

4 1, lbs whole chicken

sprigs fresh rosemary

3 sprigs fresh rosemary

sprigs fresh thyme

3 sprigs fresh thyme

baking sheet

baking sheet

aluminum foil

aluminum foil

fridge

fridge

6.

In a small bowl, combine softened butter, chopped rosemary, and thyme. Add bacon fat for an extra layer of flavor if you’re feeling fancy. Mix until it’s a smooth paste.

softened salted butter

3 tbsp softened salted butter

sprigs fresh rosemary

3 sprigs fresh rosemary

sprigs fresh thyme

3 sprigs fresh thyme

bacon fat (optional but highly recommended)

2 tbsp bacon fat (optional but highly recommended)

measuring cups and spoons set

measuring cups and spoons set

mini prep bowls

mini prep bowls

rubber spatula

rubber spatula

7.

Gently loosen the skin of the chicken breast and thighs by carefully sliding your fingers underneath. Spread the herb butter mixture underneath the skin, ensuring an even layer for maximum flavor. Rub any remaining butter mixture on the outside of the skin.

1,  lbs whole chicken

4 1, lbs whole chicken

8.

Brush off excess salt, then season the chicken with a few twists of freshly-ground black pepper.

1,  lbs whole chicken

4 1, lbs whole chicken

freshly ground black pepper, to taste

freshly ground black pepper, to taste

9.

Roast the chicken for about 45 minutes or until it reaches 155-165˚ F in the breasts and 175-185˚ F in the thighs and drumsticks.

1,  lbs whole chicken

4 1, lbs whole chicken

oven

oven

meat thermometer

meat thermometer

10.

For the Gremolata

1.

While the chicken roasts, finely chop parsley and add to a small bowl.

small bunch fresh parsley, rinsed and dried

1 small bunch fresh parsley, rinsed and dried

mini prep bowls

mini prep bowls

2.

Mince or crush garlic, zest a lemon (using a microplane), and add the lemon zest and juice to the parsley. Season with salt, pepper, and a drizzle of olive oil. Whisk until combined.

garlic

3 cloves garlic

lemon, zest and juice

1 lemon, zest and juice

salt and freshly ground black pepper, to taste

salt and freshly ground black pepper, to taste

extra virgin olive oil

3 tbsp extra virgin olive oil

cutting board

cutting board

Chef's knife

Chef's knife

microplane or fine grater

microplane or fine grater

whisk

whisk

3.

For the Assembly

1.

Remove the chicken from the oven and let it rest, uncovered, for 10 minutes.

1,  lbs whole chicken

4 1, lbs whole chicken

2.

Slice the chicken into individual portions: separate thighs, drumsticks, wings, and halve the breasts. Arrange on a serving platter and top with gremolata or serve it on the side.

1,  lbs whole chicken

4 1, lbs whole chicken

For the Gremolata

For the Gremolata

cutting board

cutting board

Chef's knife

Chef's knife

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