Roast Chicken

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This classic roast chicken focuses on simple techniques to produce a bird with exceptionally crispy skin and succulent, tender meat. By dry-brining the chicken in salt for up to two days, the seasoning penetrates deep into the meat, ensuring every bite is full of savoury flavour. It is a timeless centrepiece for a Sunday lunch that relies on quality ingredients and patience rather than complicated sauces or heavy fats.

As a diabetes-friendly main course, this recipe provides a high-quality source of lean protein that pairs beautifully with steamed seasonal greens or roasted root vegetables. The method of roasting at varying temperatures, combined with frequent basting and essential resting periods, guarantees a professional result. It is a nutritious and comforting homemade meal that the whole family can enjoy together.

Ingredients for Roast Chicken

1 cucharada de sal kosher
1 whole 1.8kg chicken, giblets reserved for another use
60g (1/2 stick) unsalted butter, melted

How to make Roast Chicken

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 260°C. 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 240ml 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 177°C. 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 74°C, 40-45 minutes. Let rest for 20 minutes. Carve and serve with pan juices.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.