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Perfect Roasted Chicken

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taylor's tips

  • Dry the chicken in the fridge overnight for *extra-crispy* skin
  • Make sure to use kitchen twine and not nylon string – it will melt!
  • If the oven begins to smoke, drop temperature down to 375 after the initial 20 minutes of browning
  • Save all of your bones in the freezer to use for stock

The perfect roast chicken is a grown-up recipe staple. Cook it hot and expect your smoke alarm to go off, be ready for it!

We recommend, as always, to edit and adapt your own chicken. Salt and season to your liking, mix up the herbs, and experiment with your own oven and temps.

Remember! Use your thermometer to make sure that the internal breast temp reaches 165F, and let your chicken rest for 10 minutes before carving!


  • 1 whole chicken, room temperature, wing tips removed
  • ½ bunch thyme, picked
  • ½ bunch parsley, washed, chopped fine
  • 2Tb butter or extra virgin olive oil
  • Kosher salt and black pepper
  • Butchers twine for trussing


  1. Preheat oven to 450.
  2. Pat the bird dry of any moisture and season inside and out with the salt and pepper.
  3. Truss the bird with the twine. Leave out and allow to come to room temperature.
  4. Place the bird on a rack in a roasting pan or large saute pan. Point the legs towards the back (more hot) of the oven.
  5. Roast for 45 - 50 minutes or until the juices run clear.
  6. Remove the string from the bird, place on a platter, rub with the butter, thyme and parsley and allow to rest for 15 minutes before carving.

hungry yet?

let's cook these together in class!

quick fire

Total Time: 75 mins

Total Ingredients: 5

Skill Level: Intermediate

Serves: 4-6 servings

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