The food lab better home cooking through science ( PDFDrive ) 729

wire rack in the pan, put the baking sheet on the pizza steel or stone, and reduce the oven temperature to 350°F Roast until the coolest part of the breast registers 145°F on an instant-read thermometer and the legs register at least 160°F, about 1 hour, brushing the chicken with the pan drippings halfway through cooking if desired Remove from the oven and allow to rest, uncovered, for 15 minutes Then carve, and serve BUTTERY LEMONHERB-RUBBED ROAST CHICKEN Butter, lemon zest, and herbs are a classic combination with roast chicken True, adding butter will make the skin less crisp but the added flavor will compensate NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here SERVES 3 OR 4 ¼ cup fresh parsley leaves 6 fresh sage leaves 1 tablespoon fresh rosemary leaves 1 scallion roughly chopped 1 medium clove garlic, minced or grated on a microplane (about 1 teaspoon) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon grated lemon zest (from 1 lemon) 2 tablespoons unsalted butter 1 whole chicken, 3½ to 4 pounds Combine the parsley, sage, rosemary, scallion, garlic, salt, ... with roast chicken True, adding butter will make the skin less crisp but the added flavor will compensate NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here... 1 medium clove garlic, minced or grated on a microplane (about 1 teaspoon) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon grated lemon zest (from 1 lemon) 2 tablespoons unsalted butter 1 whole chicken, 3½ to 4 pounds... 1 tablespoon grated lemon zest (from 1 lemon) 2 tablespoons unsalted butter 1 whole chicken, 3½ to 4 pounds Combine the parsley, sage, rosemary, scallion, garlic, salt,