Perfect Roast Chicken
 
 
1 hour marinating time, 45 minute cook time
Ingredients
  • 2½ - 3 lb Whole chicken
  • Glug or two of olive oil
  • Large pinch of salt
  • Handful chopped fresh tarragon
  • Or substitute any rubs you like...
Instructions
  1. An hour before you are ready to start baking (1 hour and 45 minutes before you want dinner), take the chicken out of the fridge.
  2. Clean and trim off the fat and place in roasting pan or Pyrex lasagna-style dish.
  3. Mix together your oil, salt, and fresh tarragon.* The consistency you're looking for is a slightly loose paste. Add more herbs/oil to achieve this. Imagine spreading it over your chicken like a thick lotion or face cream. Set the rub aside.
  4. Pat the chicken dry with a paper towel and apply your rub all over and inside the chicken.
  5. Let it sit out on the counter for an hour (unless it is a really hot day or your kitchen temperature is not conducive to safely leaving the chicken out for this long).
  6. Preheat oven to 450F.
  7. Bake for 35 minutes.
  8. Switch oven to convection bake.
  9. Bake another 10 minutes. Keep a close eye on it. You want the skin to get crisp, but not burn. If the skin is starting to burn, turn the oven back to bake for the remaining time.
  10. Check that the chicken is cooked thoroughly -- whatever that means :-) -- and serve.
Notes
*Don't substitute dried tarragon. Fresh cut herbs are much much much better than dried ones.
Recipe by at https://www.thescratchartist.com/perfect-roast-chicken/