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.
Simply cross the legs and tie them together with kitchen twine. Next, lift the wing tips up and tuck them under the bird. Once cooked, discard the twine, and the chicken will hold this tidy shape.
Season the flesh, leaving the skin intact. (Season the skin too for a nice presentation.) Then place the chicken on a rack
in a roasting pan. Elevating the bird allows air to circulate and promotes even browning.
Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.
View Recipe: Italian-Seasoned Roast Chicken Breasts
Kitchen Tip: Pull chicken breasts from the oven when they reach 155º; the temp will continue to climb as they rest.
Cooking to the proper temperature is the most critical step. Insert a thermometer into a meaty part of the leg (avoiding the
bone). When the temperature reaches 165°, pull the bird from the oven. Let rest 10 minutes.
View Recipe: Asian-Glazed Chicken Thighs
Kitchen Tip: Thigh meat is forgiving, even if overcooked. In fact, it becomes more tender when cooked to at least 160°.