- 4
Ingredients
- 1 tablespoon kosher salt
- 1 whole 4-pound chicken, giblets reserved for another use
- 1/4 cup (1/2 stick) unsalted butter, melted
Preparation
Step 1
Preparation
Rub or pat salt onto breast, legs, and
thighs of chicken. Place chicken in a large
resealable plastic bag. Set open bag in a
large bowl, keeping chicken breast side up.
Chill for at least 8 hours and up to 2 days.
Arrange a rack in upper third of oven;
preheat to 500°F. Set a wire rack in a large
heavy roasting pan. Remove chicken from
bag. Pat dry with paper towels (do not
rinse). Place chicken, breast side up, on
prepared rack. Loosely tie legs together
with kitchen twine and tuck wing tips under.
Brush chicken all over with some of the
butter. Pour 1 cup water into pan.
Roast chicken, brushing with butter after
15 minutes, until skin is light golden brown
and taut, about 30 minutes. Reduce oven
temperature to 350°F. Remove chicken from
oven and brush with more butter. Let rest
for 15-20 minutes.
Return chicken to oven; roast, basting
with butter every 10 minutes, until skin is
golden brown and a thermometer inserted
into the thickest part of the thigh registers
165°F, 40-45 minutes. Let rest for 20
minutes. Carve and serve with pan juices.
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