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, basting occasionally with pan juices and 1/4 cup of the chicken broth, until temperature of thigh registers 165 degrees and juices run clear, 1 1/4-1 1/2 hours.

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.

Look for a roasting chicken of at least 4 pounds. A bird this size will be large enough to withstand the extra-high oven heat while not overcooking the meat. Next, prep the bird.