Crispy Skin and Juicy Meat 【Christmas Roast Chicken】
This is a Michelin restaurant’s roasting method. The roast chicken made this way has crispy skin and juicy meat, probably the best roast chicken you’ve ever had. If you have truffle, you can stuff some under the chicken skin for an even better outcome!
Ingredients
Steps
Prepare a whole young chicken by removing the wishbone, tail, and wing tips. Get the other ingredients ready.
Season the cavity of the chicken with black pepper and salt, then stuff in rosemary, thyme, and half a garlic head.
Tie the chicken tightly with string.
Season the surface with salt and black pepper (step 2 is for internal seasoning), pressing lightly to make sure seasonings adhere to the skin.
Brush softened butter onto the chicken. Make sure the butter is room temperature softened, not melted.
Place the chicken in the fridge to chill overnight.
The next day, prepare the vegetables before roasting. Choose your favorite vegetables—I used pumpkin, king oyster mushrooms, and bell peppers, cut into small pieces.
Take out the chicken and place sliced onions and asparagus on the baking sheet.
Season with salt and black pepper, then add the other vegetables. For the second layer, also season with salt and black pepper.
Use a sprig of thyme, pull it backward to release leaves, and sprinkle them on.
Drizzle some olive oil—just a little bit since the chicken juices and butter will also flow out later.
Place a rack and set the chicken on top.
Roast at 200°C for 30 minutes, then take out the vegetables and roast for another 15 minutes.
After roasting, let the chicken rest briefly.
Toss the roasted vegetables lightly. Be careful not to overcook to retain some juices.
Plate the dish and take a photo to post to social media.
Dig in!
Tips.