The same could be said for roasting a chicken. Some cooks lean towards a “low and slow” method, but others, like Ina Garten, prefer a higher temperature—425°F to be exact—to get the job done.

First up, that basic step-by-step. Pat a 3½-4-lb. whole chicken dry with paper towels and season generously with kosher salt inside and out. Use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher ...

Roast chicken shouldn’t be reserved for special occasions. ... thermometer is ideal because the beeping function means you won’t need to keep opening the oven door to check the temperature.

Roasting bone-in, skin-on chicken parts is just like roasting a whole chicken! Heat the oven to 400°F (200°C), season the parts generously with kosher salt, rub with oil, and roast.

Directions. Remove chicken from refrigerator, dry well with paper towels and bring to room temperature. Transfer to air fryer basket. Season with oil, salt, pepper and paprika.