April 2016

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Cooking whole chickens is one of those things that usually creates a clear before-and-after line. Until you try it, roasting a whole bird seems crazy. It’s more expensive and more time-consuming than buying a Rotisserie at Wegmans or Costco. Once you’ve succeeded at your first golden-brown-fowl roasting, it seems like the only way to go. When it’s time to impress on a holiday or special occasion, this post will be here for your reference. Just pull it up, follow the directions, and rest easy knowing that your guests will have a delightful meal and you’ll have the kind of leftovers people fight over.

Lucky Peach’s Roast Chicken

Ingredients

• 1 whole chicken (3 or 4 pounds)
• 2 Tablespoons of Honey
• 2 Tablespoons of Soy Sauce
• 2 Teaspoons of Kosher Salt

Directions

• Line a rimmed baking sheet with foil, set a rack inside it and place the chicken on the rack.
• Stir honey into soy sauce until it dissolves.
• Use a pastry brush to coat the chicken with tasty mixture.
• Let the chicken stand at room temperature for 15 minutes so the skin dries slightly, then brush again with left-over sauce.
• Sprinkle with salt and refrigerate, uncovered, for 12 to 48 hours.
• About an hour before you’re ready to roast the chicken, take it out of the refrigerator.
• Heat oven to 400 F.
• Roast chicken for 50 to 60 minutes, or until the internal temperature at the thickest part of the breast is 165 F. If the skin darkens too quickly, tent with foil and continue roasting.
• Let rest for 15 minutes before carving.

They say you can’t get good, fast, and cheap all at the same time. This recipe from Lucky Peach has proven that theory wrong. If you love what this quick and delicious recipe has done for your life, you can buy their whole recipe book, “101 Easy Asian Recipes,” here.