Many classic roast chicken recipes call for steady heat throughout, or start high and then reduce the heat, but we discovered something different, and it yielded our juiciest bird ever.
The secret to our super-juicy bird? We baked at 350° for about 45 minutes, then cranked the heat up to 450° for the last few minutes. The chicken browned beautifully, and the high-temp finish speeded the cooking. Have a meat thermometer handy so you can remove the chicken from the oven the moment it's done.
- Our new method for roasting a whole bird.
- How to know when chicken is perfectly cooked.
- When to eat the skin and when you need to toss it.
Kitchen Tip: Allow the chicken to stand at least 10 minutes before you slice it so the juices redistribute throughout the meat.