SERVES 6
There are as many “foolproof” ways to roast a chicken as there are home cooks. Here, several of the best have been combined to provide you with the ultimate roast chicken. This is a great technique: Take a peek through the oven window to watch the heat transform the humble chicken.
1 (4–5-pound) roasting chicken
Juice of 1 orange
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
2–4 small lemons
2–4 sprigs rosemary
1. Preheat the oven to 350° F.
2. Rinse the chicken under cold water and pat completely dry. Coat the chicken with the orange juice.
3. Whisk the oil and cumin in a small bowl. Pulling back the skin of the chicken wherever possible, pour a little of the oil mixture between the meat and skin. Work it in with your fingers.
4. Poke small holes in the lemons with a knife. Place loosely in the chicken cavity and tuck the rosemary in around them. Close the cavity by tying the legs or by using toothpicks to secure the skin flap.
5. Bake the chicken for 45 minutes. Without opening the oven door, increase the temperature to 450° F and cook for another 15 minutes, or until the internal temperature registers 165° F on an instant-read meat thermometer and the thigh juices run clear. Let the chicken rest for 20 minutes before carving.