HexClassic Roast Chicken

Préparation

A perfectly roasted chicken doesn’t need many ingredients to be special—it’s all about a few key techniques done right. Flipping the bird breast-side down for part of the roasting time lets the juices from the thighs baste the breast, keeping it moist and ensuring even cooking. Roasting on a rack means you can tuck potatoes underneath to catch the drippings—they’ll soak up the rich chicken fat and roast to golden perfection. Making the time to season the chicken generously with salt and let it chill uncovered in the fridge rewards you with crisp skin and deeply flavorful meat.

*This recipe originally ran stateside on HexClad.com.

1. Season chicken all over skin and inside cavity with 1 tablespoon salt. Place breast side up on rack of HexClad Small Hybrid Roasting Pan. Refrigerate chicken in pan, uncovered, for at least 3 hours and up to 24 hours for crispiest skin and best flavor.

2. Preheat oven to 450°F/230°C. Leaving chicken on rack, transfer to a cutting board; set aside. Wipe bottom of pan dry and add potatoes, oil, 2 sprigs each rosemary and thyme and 1 tablespoon salt. Toss to combine, then spread in an even layer. Return rack and chicken to pan, nestling it in and moving potatoes as needed. Place remaining 2 sprigs each rosemary and thyme inside chicken cavity. Using kitchen twine, tie legs together, then rub skin all over with butter. Cook for 30 minutes.

3. Remove from oven and lift rack with chicken out of pan. Turn potatoes, then replace rack and chicken in pan. Using tongs, flip chicken breast side down. Return to oven and cook for 20 minutes.

4. Remove from oven and flip chicken breast side up. Cook until an instant-read thermometer inserted into thickest part of thigh reads 165°F/74°C, 15 to 20 minutes. 

5. Remove from oven and let rest at least 10 minutes before carving. Transfer potatoes to a serving dish. Carve chicken as desired and serve alongside potatoes.