Chicken Perry (Whole Chicken)
Source: Dawn Perry, Bon Appétit digital food editor

Whole Chicken
Potatoes
Carrots
Salt
Pepper

Cooking Tips:

Whenever possible, buy the best quality chicken you can find.

Season the entire chicken well with salt and pepper. Other additions, like ground spices and finely chopped herbs, are at your discretion, but there’s something to be said for a simple salt-and-pepper bird.

Before you put the chicken in the oven, give it time to come to room temperature. Taking the bird directly from the fridge to the fire will increase its roasting time and cook it unevenly.

There’s no need to rinse the chicken. If your bird has been packed in plastic, simply remove it and place it on a paper towel-lined sheet tray. Thoroughly pat it dry.

After you remove the chicken from the roasting pan or skillet, toss it with big hunks of bread and put the pan back in the oven until they’re toasted and crunchy. Once you’ve tasted schmaltz croutons, you’ll never make a roast chicken without them.

After patting the chicken dry, season it well with salt and pepper - inside and out.
Add a small amount of water in the roasting pan.
Slice potatoes and carrots and layer them on the bottom of the pan.
Lay the seasoned chicken on top, breast side up.

Bake, uncovered, at 350° for one hour.
OR
Bake, uncovered, at 300° for three hours.



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