Perfect Herb Roast Chicken
For a perfect roast chicken, salt it all over a day ahead and leave it uncovered in the fridge so the skin dries, then roast it in a hot oven until the thickest part of the thigh reaches 74 degrees Celsius. Rub the skin with butter, tuck herbs and lemon in the cavity, tie the legs, and start it breast-up in a hot oven. Dry skin and high heat give crackling skin; resting 15 minutes before carving keeps the meat juicy. Health Canada advises cooking whole chicken to an internal temperature of 82 degrees Celsius.
A properly roasted chicken — crackling, deeply browned skin over juicy, well-seasoned meat — is one of the great things a home cook can put on the table, and it hinges on a few small techniques rather than any secret. Salt it ahead, dry the skin, roast it hot, and rest it. That’s the whole game.
Cook to a safe temperature. Health Canada advises cooking whole chicken to an internal temperature of 82 °C (180 °F), measured in the thickest part of the thigh with a food thermometer. Colour and clear juices are not reliable — always check the temperature.
Dry-brine for crisp skin
The best thing you can do happens a day ahead: salt the bird all over and leave it uncovered in the fridge. The salt seasons the meat deeply, and the open air dries the skin so it roasts up crisp and golden. No time? Even a few hours uncovered helps. Pat it dry again before it goes in.
Butter, herbs, and a truss
Rub the dry skin with softened butter, tuck lemon, thyme, rosemary, and garlic into the cavity, and tie the legs together with a loop of string. Trussing helps it cook evenly and hold a handsome shape; tuck the wing tips under so they don’t scorch.
Hot start, then steady
Start the bird in a hot oven (220°C) to set the skin, then drop the heat to finish it through gently. Roast until the thigh reads 82°C on a thermometer — the reliable test, per Health Canada.
Rest before carving
Give it at least 15 minutes to rest, loosely tented, before you carve. The juices settle back into the meat instead of running out onto the board.
Make it yours
- Under-skin butter: work herb butter under the breast skin for extra flavour and browning.
- Pan gravy: deglaze the roasting pan with a splash of wine and stock.
- Serve with: roast potatoes and whatever vegetable is in season.
Carve it at the table over the roasting vegetables, spoon the pan juices across, and you’ve got the Sunday centrepiece that every other roast is measured against — all from salt, heat, and a little patience.
At a glance
Perfect Herb Roast Chicken
Ingredients
Tap an ingredient to check it off
Instructions
- A day ahead if you can: salt the chicken all over and leave it uncovered on a plate in the fridge to dry-brine and dry the skin.
- Heat the oven to 220°C. Pat the chicken dry; rub the skin with softened butter and pepper.
- Stuff the cavity with the lemon, herbs, and garlic. Tie the legs together and tuck the wing tips under.
- Set the chicken breast-up on a bed of vegetables or a rack in a roasting pan. Roast at 220°C for 15 minutes, then lower to 190°C.
- Continue roasting until the thickest part of the thigh reaches 82°C on a thermometer (Health Canada guidance), about 1 to 1¼ hours total depending on size.
- Rest the chicken, loosely tented, at least 15 minutes before carving.
Frequently asked questions
What temperature is chicken safe at?
Health Canada advises cooking a whole chicken to an internal temperature of 82°C (180°F), measured in the thickest part of the thigh without touching bone, using a food thermometer. Many cooks pull a bird earlier and rely on carryover cooking during the rest, but for safety follow Health Canada's guidance and check the temperature — colour and clear juices are not reliable indicators of doneness.
Why salt the chicken a day ahead?
Salting the bird all over and leaving it uncovered in the fridge overnight is a dry-brine: the salt seasons the meat deeply and, just as importantly, dries out the skin so it roasts up crisp and golden instead of pale and rubbery. If you don't have a full day, even a few hours uncovered in the fridge helps. Pat it dry again before it goes in the oven for the crispest possible skin.
Do I really need to truss it?
Tying the legs together (a simple truss) isn't strictly required, but it helps the bird cook more evenly and hold a compact, handsome shape, and it stops the leg tips and cavity from over-drying. A single loop of kitchen string around the ankles is enough for a home roast. Tuck the wing tips under the bird too so they don't burn before the rest is done.