Jacques Pepin’s Basic Roast Chicken Recipe (2024)

There is better recipie, where you salt and pepper chicken, put it in cast iron pan at 500 degrees for 15 minutes than turn the oven down to 350 for about 90 minutes. Come out great everytime. Can put herbs, lemons, onions etc in the cavity. Best recipie for roast chicken I know of

The best tip I ever got about roasting chicken was to dry it completely inside and out. Really, really dry! That way there is almost no moisture in the oven and the skin stays crisper. Works like a charm...

This is my go-to roast chicken. In his book, Pepin recommends browning the chicken on the stove in a hot pan over high heat with a teaspoon of oil on one side for 3-4 minutes, then turning the chicken over and doing the same on the other side, before putting it in the oven. That may help the sticking problem. I also dust the chicken first with a homemade Cajun seasoning blend for more flavor. Oven mitts are very helpful here.

I read this recipe and recognized it as the standard way I roast a chicken. I looked at the date - 1989. This is the recipe where I learned to roast a chicken so many years ago. How nice to "remember" where my practice comes from. One addition: How do you know the chicken is done? I sick a large spoon into the cavity and tip the chicken up. If the juices run clear it's done. If bloody, I put it back in the oven. Works every time. Thanks chef Pepin.

I have noticed lately that chicken skin is producing far less fat- whats up with that? Maybe the birds are too young in development when they slaughter them. Anyway- I always have a jar of either bacon fat or chcicken fat from past meals and use a little in the cast iron to prevent skin adhering to the pan.,. And use a very hot preheated skillet. food sticks to cold pans

To prevent sticking, Simply line your roasting pan with parchment paper or a silicon liner.
Love to tuck some minced garlic, melted butter, and sprigs of fresh tarragon under the breast skin. In the cavity I place a quartered lemon squeezed, melted butter, the rest of the tarragon and S/P.
Salt, pepper and butter entire outside of bird.
A most divine aroma will fill your home!

This is the best way to cook a chicken I have found yet. It's almost as good as a rotisserie and way easier. To prevent sticking I just butter the roasting pan a bit before putting the chicken in. That seems to take care of it. I like to brine the chicken for 2hrs before too.

Pepin's article recommends a NONSTICK skillet, hence no need for oil. Cast iron skillets often have short handles that are hard to handle when hot and filled with a whole chicken. And the 425 temperature can generate some smoke, too (okay if you've got a strong vent system). Julia's recipe calls for 10 min. per side and top at 425, then reduce to 325 - works well, with less smoke. Rotating the bird really does keep the breast meat moist, a great technique for whole birds.

For years I've used Thomas Keller's (French Laundry restaurant) suggested approach. Thoroughly rise/dry the chicken. Apply soften butter (I melt and brush on) to the skin. Salt/pepper and cook at 425 degrees in a raked roasting pan for ~ 1 hour. No turning, basting or hassle. The skin is delightfully golden/crackling crisp and the entire chicken is moist and flavorful. I've received many compliments using this basic recipe. Especially from children who can be harsh critics

I need to add that it took more than the 20, 20 and 10 minutes. More like 25,25 and 20!

The moistest chicken results from using a covered clay pot. The cooking is simple, requires no attention, and is fail proof even for a goofy cook like me. Fill the top of the pot with water and let it soak while you get things ready. Then simply place the chicken along with spices and any vegetables that will fit in the pot (anything from the refrigerator or pantry works fine). Dump the water, put the top on the pot, and place in cool oven. Turn the oven to 425 and come back in 2 hours.

Or even easier, just salt and pepper whole chicken and cavity, throw in some herbs if available and let sit in fridge one day to one hour prior to roasting. Then just roast for about an hour in cast iron skillet in 450 degree oven. Stupid simple, juiciest meat, and crispiest skin.

Set oven at 450 set 12inch skillet in oven bring 3 1/2 lb chicken out of fridge 30min prior. Dry chicken mix 1 tab kosher salt with 1/2 teas pepper. Rub chicken with 1 tab olive oil then sprinkle seas. and rub in.Tie legs tuck wings. Put chicken in heated skillet roast for 35 min. breast side up. Then turn off oven and let sit in oven another 25 to 30 min. Take out of oven and let rest another 20 minutes uncovered then carve.

This is my go to recipe for roast chicken. Use a high smoke point oil such as safflower or avocado and spray of rub in skillet. I use a cast iron skillet as directed. Comes out wonderful every time with much less smoke than a higher temp oven.

To prevent sticking, just pre-heat your skillet (either in oven or just on a stove burner) before placing in the chicken. Reduces cooking time a little as well.

This recipe seems to work for whole chicken or just chicken breasts equally well and fool proof. Caveat is use good quality chicken, not one with added fluids as the juices will cook out and interfere with the crispy browning process of the skin … this goes for brining as well which I did one one iteration …

I've followed this recipe several times and made a couple of tweaks that I think will help others. I use an enameled cast iron skillet (from QVC so not $$$) and have no problem with the skin sticking. I add 2 cut up carrots and 1 onion to the pan to help flavor the juices. And I find it nearly impossible to find a 3.5 lb chicken these days; most are 5-6 lbs. So the cooking time needs adjusting for a larger bird. I add 10 minutes to the final cooking time and it's cooked perfectly. So simple!

Love this receipe! Cooked it a few times following NYT cooking instructions HOWEVER it is so much better when you do the full steps as described in this video with Jacques Pepin himself! He seizes the chicken in butter on the stove before putting in the oven. Makes all the difference for a crispy skin that doesn’t come off in the pan like NYT version. https://fb.watch/gILsJ-_5Mf/

Jacques Pepin used to use a piece of parchment paper on the bottom of the pan to prevent sticking during browning. I use this all the time and the chicken browns through the paper. Perhaps it would be useful for this recipe also. I use 375 for the roasting after browning on the stovetop.

Came out amazing but a big mess in my oven. Any tips?

I think Jacques says to truss it.

Easy, delicious, versatile. I added a couple slices of onion and lemon, fresh tarragon and some cloves of garlic. Don't be tempted to add butter to this chicken, unless you want an excuse to clean your oven. (my oven is really clean now)

Didn't mess with it much. Salted and chilled for about an hour - got the skin lovely and dry. Stuffed with a quartered lemon, half a head of garlic and a few spears of rosemary. Roasted as instructed, although I'm working on an Aga so just put it as high as I could fit it :). Made a pan sauce: deglazed with a splash of calvados, added a minced banana shallot and the other half of the garlic head in a butter/flour baby roux. Added some pepper, no salt needed. Ate with some aligot and asparagus.

One other Jacques trick that I really like but keep forgetting to do is to take a paring knife and cut out the wishbone before roasting. It makes carving the breast much easier.

A larger chicken will require a few extra minutes at each station. Also, putting a bit of oil in the frying pan and heating it before putting the chicken in it will help with nice browning. Let the bird rest for a few minutes before cutting it up.

Does anyone have timing for a 4 -4.5 lb chicken?

Bought a “heritage” chicken and used Jacques technique; no better way to bring out the flavor of the chicken. Came out perfect

This is the easiest and easily the BEST roast chicken I've ever made. Thanks to the NYT community, I employed several tips for the tastiest browned and crisp roasted, juicy chicken with the most flavorful drippings. Start with clean, very dry chicken. Liberally salt and pepper. Lightly oil the cast iron pan. Create a bed of thick slices of lemon and shallots. Stuff cavity with rosemary & herbs & half-lemon. And voila! Trus me, you'll want crusty bread or mashed potatoes to slurp up the drippings