By using a high-low method you can produce a bird with crispier skin and that is much less dry.
Photos by Julia Laxer
One of the problems with roasting chicken is that often the meat can come out rather dry. Especially the breast meat.
But by using a high-low heat method you can get a crispier skin along with a more moist roast all around.
To prepare the chicken take it out about a half-hour before cooking and rub all over with olive oil.
You then season the chicken. You can use any number of seasonings but here I seasoned it liberally with black pepper and Montreal chicken seasoning and then lightly with some paprika and sea salt.
Rest the chicken on a baking tray lined with parchment paper and preheat the oven to 450 degrees.
Cook the chicken at 450 for 15 minutes and then reduce to 350 degrees and cook for 20 minutes more per pound.
Remember that according to Health Canada you should “check that the temperature of the thickest part of the breast is 82°C (180°F) for whole birds” using a meat thermometer.
When done let rest 10 minutes prior to carving.
Serve with all the things you like to eat chicken with!