Roast Chicken by Kevin Sbraga

Recipe View 30 mins Rinse the chicken thoroughly under cold water and pat completely dry with paper towels. Allow the chicken to air-dry, uncovered, on a wire rack set over a baking sheet for 30 minutes to ensure crispy skin. (30 minutes)

Recipe View 5 mins Preheat your oven to 300 degrees F (150 degrees C). (5 minutes)

Recipe View 5 mins In a medium bowl, combine the softened butter, minced garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander. Mix until the ingredients are fully incorporated and the mixture is smooth and fragrant. (5 minutes)

Recipe View 10 mins Gently loosen the skin of the chicken over the breast and thighs, being careful not to tear it. Generously coat the entire chicken, including under the loosened skin and inside the cavity, with the prepared butter mixture. Ensure even distribution for maximum flavor. (10 minutes)

Recipe View 2 mins Place the chicken on a rack set inside a roasting pan, breast side down. Cover the roasting pan tightly with aluminum foil, crimping the edges to seal in the moisture. (2 minutes)

Recipe View 1 hrs Roast in the preheated oven for 1 hour. This slow roasting method ensures the chicken remains incredibly moist. (60 minutes)

Recipe View 20 mins Remove the foil, carefully turn the chicken breast side up, and continue to roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 20 minutes more. (20 minutes)

Recipe View 10 mins Increase the oven temperature to 400 degrees F (205 degrees C) and roast for another 10 minutes, or until the skin is beautifully golden brown and crispy. Keep a close eye to prevent burning. (10 minutes)

Recipe View 10 mins Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)