Ingredients

• 1 whole chicken, about 4.4–4.8 lb – 2–2.2 kg
• Fine sea salt (About 1 tsp per lb – 2 tsp per kg)
• ⅛ tsp bicarb soda (Baking soda)
• Freshly ground black pepper

Steps

• Step 1

  Remove the wings at the first joint and discard or save for stock.

• Step 2

  Using your fingers, gently separate the skin from the breast and thighs, taking care not to tear it.

• Step 3

  Pat the chicken completely dry, inside and out. After patting dry, let the chicken sit for 2 minutes before salting so the salt adheres evenly.

• Step 4

  Apply plain salt under the skin and directly onto the breast meat. Use just enough to lightly season, do not rub aggressively.

• Step 5

  Mix the remaining salt with the bicarb soda.

• Step 6

  Season the outside skin only with the salt and bicarb mixture, applying it lightly and evenly.

• Step 7

  Place the chicken uncovered on a rack over a tray and refrigerate for 12–24 hours.

• Step 8

  Remove the chicken from the fridge 45 minutes before cooking.

• Step 9

  Set up a steamer or large pot with a rack (I recommend to grease the rack) and bring the water to a gentle boil.

• Step 10

  Preheat the oven to 430°F – 220°C. Place roasting rack over a tray to preheat.

• Step 11

  Steam the chicken for 20 minutes.
  This tightens the skin, removes surface moisture, and begins rendering fat.

• Step 12

  Remove the chicken and allow it to air-dry for 10 minutes.
  Season lightly all over with freshly ground black pepper only. Do not re-salt.

• Step 13

  Once oven has reached temperature, remove tray and rack from oven.

• Step 14

  Place the chicken breast-side up on rack, over the tray.

• Step 15

  Roast for 20 minutes. Note: You can add a splash of water to the base of the roasting tray to prevent the drippings from smoking and burning in the high heat.

• Step 16

  Turn the chicken onto one side and roast for 15 minutes. (Only turn the chicken once the breast skin has started to colour and release naturally.)

• Step 17

  Turn onto the other side and roast for another 15 minutes.

• Step 18

  Return the chicken breast-side up and roast a final 10–15 minutes, until the skin is deeply golden and crisp.

• Step 19

  Check the internal temperature in the thickest part of the breast.
  Remove at 160°F – 71°C.

• Step 20

  Rest uncovered for 15 minutes before carving.

Little Tips

If using a conventional oven without forced fan, cook at 450°F – 230°C.

Add about 5–10 minutes total roasting time. Expect slightly less aggressive browning. Still turn the bird exactly the same way.