Common Questions
What internal temperature should roasted chicken be?
For safety, aim for 165°F in the thickest part of the breast. For best texture, the thigh is usually happiest around 175°F to 185°F (it gets more tender and less chewy there).
Best practice is to check both breast and thigh when you can. If you only check one spot, the thigh near (but not touching) the bone is a solid indicator that the dark meat is done, but the breast can still lag behind in some ovens. When in doubt, check both.
Do I need to rinse the chicken?
No. Rinsing can splash bacteria around your sink. Just pat the chicken very dry with paper towels and wash your hands and surfaces well.
How do I keep the breast from drying out?
Three things help the most: herb butter under the skin, not overcooking, and resting before carving. A thermometer is your best friend here.
Can I roast it without a rack?
Yes. A cast iron skillet or roasting pan works great. If you want more airflow, set the chicken on a bed of thick-sliced onions and carrots. It acts like a veggie rack and tastes incredible later.
Why is my skin not crispy?
Usually one of these: the chicken was not dry enough, your oven runs cool, or the pan was overcrowded with wet vegetables. Pat dry, roast hot, and keep the pan relatively uncluttered.
Can I use dried herbs instead of fresh?
Absolutely. Use about one-third the amount of dried herbs compared to fresh (dried is more concentrated). For this recipe, dried thyme and rosemary work well.
Do I need to truss the chicken?
Not required, but it helps. Trussing (tying the legs together and tucking the wings) makes the bird a little more compact, which can cook more evenly and keep the wing tips from overbrowning. If you skip it, just tuck the wing tips under the chicken so they do not burn.
