The food lab better home cooking through science ( PDFDrive ) 722

ROASTED BUTTERFLIED CHICKEN This is the easiest, most foolproof way to guarantee crisp skin and very moist meat from both the breast and the legs As long as you don’t mind that the bird won’t arrive at the table looking like a whole chicken, you will not find a better way to roast a chicken NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight (see here) SERVES 3 OR 4 1 whole chicken, 3½ to 4 pounds, butterflied according to the instructions here 1 tablespoon vegetable, canola, or olive oil Kosher salt and freshly ground black pepper Adjust an oven rack to the upper-middle position and preheat the oven to 450°F Dry the chicken thoroughly with paper towels Separate the skin from the breasts (see here), then rub the chicken evenly all over and under the skin with the oil Season all sides with salt and pepper (go light on the salt if the bird has been dry-brined) Set a wire rack on a rimmed baking sheet lined with aluminum foil Position the chicken so that the breasts are ... preheat the oven to 450°F Dry the chicken thoroughly with paper towels Separate the skin from the breasts (see here), then rub the chicken evenly all over and under the skin with the oil Season all sides with salt and pepper (go light on the salt if the bird... sides with salt and pepper (go light on the salt if the bird has been dry-brined) Set a wire rack on a rimmed baking sheet lined with aluminum foil Position the chicken so that the breasts are ... 1 whole chicken, 3½ to 4 pounds, butterflied according to the instructions here 1 tablespoon vegetable, canola, or olive oil Kosher salt and freshly ground black pepper Adjust an oven rack to the upper-middle position and preheat the oven to 450°F