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Baking Powder Roast Chicken

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Ingredients Method

Ingredients
  

  • 1 whole chicken about 4 lb / 1.8 kg
  • 1 tablespoon aluminum-free baking powder
  • 2 teaspoons kosher salt

Method
 

  1. Pat the chicken dry with paper towels. Place breast side up on a wire rack over a rimmed tray.
  2. Mix the baking powder and kosher salt. Sprinkle a thin, even layer over the skin, including the legs and wings. Avoid thick patches.
  3. Refrigerate the chicken uncovered on the rack for 12 to 24 hours, at 40°F (4°C) or colder. Keep it away from ready-to-eat foods.
  4. Heat the oven to 425°F (220°C). Transfer the chicken and rack to a shallow roasting pan. Roast, checking after 55 minutes, until a thermometer registers 165°F (74°C) in both the thickest breast and thigh without touching bone. Tent loosely with foil if the skin browns too quickly.
  5. Rest for 15 minutes before carving.