Jason's Cooking Club
High-Heat Roast Chicken
“Salt it the night before. Take it out of the fridge an hour before. High heat. Done.”
Ingredients
produce
- black pepperto taste
- lemon1
meat + seafood
- whole chicken1 (~4 lb)
pantry
- kosher salt15 ml
- thyme or rosemarya few sprigs
Method
- 0124 hours before: salt the chicken inside and out. Dry-brine uncovered in the fridge.“This is the single most important step. If you skip it, everything else is wasted.” — jason
- 02Day of: pull from the fridge 1 hour before. Pat dry again. Pepper it. Stuff with halved lemon and herbs.
- 03Oven to 450°F. Cast iron pan. Chicken breast-up.⧗ 60 min
- 04Roast 50–60 minutes. 165°F at the thigh.
- 05Rest 15 minutes minimum. Carve. Spoon pan juices over.⧗ 15 min
you'll needCast iron skillet or roasting panMeat thermometerCarving knife & cutting board
notes — what you'd change next time
a new recipe every day
jointhecookingclub.com
✦ a free recipe · the full library and the live classes are inside · $1 first month, then $19join →
AMERICAN · 75 MIN HANDS-ON · EASY
plan ahead 24h dry-brine
High-Heat Roast Chicken
Salt it the night before. Take it out of the fridge an hour before. High heat. Done.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 5 steps
- 0124 hours before: salt the chicken inside and out. Dry-brine uncovered in the fridge.“This is the single most important step. If you skip it, everything else is wasted.”
- 02Day of: pull from the fridge 1 hour before. Pat dry again. Pepper it. Stuff with halved lemon and herbs.
- 03Oven to 450°F. Cast iron pan. Chicken breast-up.⧗ 60 min timer
- 04Roast 50–60 minutes. 165°F at the thigh.
- 05Rest 15 minutes minimum. Carve. Spoon pan juices over.⧗ 15 min timer
✦ mise en place
the tools you'll need✦
Cast iron skillet or roasting pan
“for high-heat roast”
✦
Meat thermometer
“for checking internal temp”
✦
Carving knife & cutting board
“for resting and carving”
— more like this
