SERVES 2 TO 3
Do not brine the bird; it will prevent the skin from becoming crisp. The sheet of foil between the roasting pan and V-rack will keep the drippings from burning and smoking.
1 |
(3½- to 4-pound) whole chicken, giblets discarded (see note) |
1 |
tablespoon kosher salt or 1½ teaspoons table salt |
1 |
teaspoon baking powder |
½ |
teaspoon ground black pepper |
1. Place the chicken, breast side down, on a work surface. Click here for use the tip of a sharp knife to make four 1-inch incisions along the back of the chicken. Using your fingers or the handle of a wooden spoon, separate the skin from the thighs and breast, being careful not to break the skin. Using a metal skewer, poke 15 to 20 holes in the fat deposits on top of the breast halves and thighs. Tuck the wings behind the back.
2. Combine the salt, baking powder, and pepper in a small bowl. Pat the chicken dry with paper towels and sprinkle all over with the salt mixture. Rub in the mixture with your hands, coating the entire surface evenly. Set the chicken, breast side up, in a V-rack set on a rimmed baking sheet and refrigerate, uncovered, for at least 12 hours or up to 24 hours.
3. Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Using a paring knife, poke 20 holes about 1½ inches apart in a 16 by 12-inch piece of foil. Place the foil loosely in a large roasting pan. Flip the chicken so the breast side faces down, and set the V-rack in the roasting pan on top of the foil. Roast the chicken for 25 minutes.
4. Remove the roasting pan from the oven. Using two large wads of paper towels, rotate the chicken breast side up. Continue to roast until the thickest part of the breasts registers 135 degrees on an instant-read thermometer, 15 to 25 minutes.
5. Increase the oven temperature to 500 degrees. Continue to roast until the skin is golden brown and crisp and the thickest part of the breasts registers 160 to 165 degrees and the thickest part of the thighs registers 175 degrees, 10 to 20 minutes.
6. Transfer the chicken to a carving board and let rest, uncovered, for 20 minutes. Click here for carve the chicken and serve immediately.