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Jacques Pépin's Ultimate Meal: Roast Chicken

4 Servings
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The classic way to cook chicken is still the simplest and best. Roasting the bird at high temperature crisps the skin as it protects the flesh, keeping it moist. And roasting the chicken on its side helps the legs, which usually take longer than the breast, cook faster, and also keeps the breast moist. Do not cover the bird with foil after it is roasted, or it will steam and taste reheated. For maximum flavor, the chicken should be served no more than 45 minutes after roasting.

Excerpt from Jacques Pépin Poulets & Légumes: My Favorite Chicken & Vegetable Recipes and Jacques Pépin Art of the Chicken.


  • 1

    chicken (about 3½ pounds)

  • ½

    teaspoon salt


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Lara F.
September 30, 2022
It is the best roasted chicken
I had the book and followed it exactly the other weekend. I've never had a chicken where the breast and dark meat were both at perfect temps, juicy, and just so delicious. I put a lemon and an onion in the cavity before roasting. One piece of lemon popped out during the turnings, but it was so worth the little extra effort. And I used my Lodge chicken fryer pan.