How to Properly Roast a Chicken | Kenji's Cooking Show 

Official puncture count: Right thigh - 38 Right breast - 25 Left breast - 23 Left thigh - 42

Back skin? Chef's treat. Bits of fond? Chef's treat. Oyster? Chef's treat. The thigh, breast, and wings? Believe it or not, also chef's treat.

I honestly thought you said “you have to trust your chicken”, which makes sense because you should always trust the bird you’re about to eat. It was only when I saw the string that I realised.

One of the things this channel brings that others don’t is the tricks of the trade that aren’t even mentioned in the video. Like in this one where the butcher’s twine being pulled from a closed drawer or previously when Kenji cut cherry tomatoes with the lid of a deli container. That’s the stuff I look for: things that make my life easier that only come from working in a professional setting for years.

I love when kenji comes back from the future to correct the chicken roast timeline. Truly greatest moment in cooking history!

OK, I just roasted a chicken using this method. It is pure genius. Best chicken I've ever roasted. I'll never do it any other way from now on. Thanks!

Love your instructions. They always work exactly as described, and always a hit with guests. Thank you for sharing your expertise!

I love your cooking and your videos Kenji. Thank you so much for taking the time to make them.

Have made this twice now for different groups and have had stellar results! Great video!

Just bought myself the Food lab for christmas after eyeing it for years, i never realized how PACKED full of information it is, looking forward to reading it thank you Kenji! :)

I just finished dinner with my wife and kid and they say this is the best roast chicken I've ever done! Thank you J. Kenji for helping us good cooks become better.

the chicken turned out incredibly attractive, I think it was also very tasty, thanks for the interesting video

I know how to roast a good chicken. Having said that, this is one of the best videos I’ve seen on this channel in a while now. Lots of pro tips that will improve my skills and also doesn’t require any fuss/special equipment. Nice work Kenji!

Kenji, when you are trying to describe how brown you are going for, my suggestion is to refer to that wood lid on your stove. It has a range of brown shades you can pick from.

Thank you for your work in the food world! You have inspired and taught countless, including me. I am very grateful for you Kenji :)

Great video, thank you so much for the quality content you put out for us!

The Food Lab is an outstanding addition to any cooking library! Love the running monologue! "splay the chicken pornographically."

Kenji is a real G. Dude must be worth alot with all the experience, books and wotnot. Yet, here he is, teaching us simple homecooks everything he knows, making it fun to watch in the process and actually explaining why he does what he does. You can tell how much passion goes into every video, by the constant smile he wears. This man is a treasure!

Awesome! You always deliver the best coking techniques!

Loved this video, your techniques have been invaluable to me, the egg section of Food Lab alone was a game changer.

Keeping the twine in the cabinet and using that as a feeder is so smart. I've learned so many random tricks from you!

Looking forward to watching this! My toaster oven has a rotisserie function and I'm hoping this is applicable to it.

Thanks, Kenji. I'm personally a fan of spatchcocking, but it is good to know about this other method of roasting a chicken whole.

After 50+years in the kitchen i now know how to really make roast chicken. Grateful.

nice new cooker kenji! always loved your videos!

Wow! I was just looking for roast chicken recipes. 👍 Perfect timing!

this guy is the real deal. amazing teacher

Looks wonderful. I'm going to give it a go. Thanks heaps!

Hi Kenji , just ordered Food Lab , going to roast a chicken tomorrow just like the video ..great information thank you !

Great looking roasted chicken. Really insightful video full of great tips, appreciate all the content.

I’ve literally been planning to try roasting a chicken here in the next week or so. Impeccable timing. Thank you Kenji!

WOW! You make this so approachable! I've been interested in roasting chicken as of late and now I feel I could absolutely do it! Thank you for making this easy to understand and accomplish for amateurs like me. :D I know that would taste incredible!

Used this method for our christmas chicken. Turned out wonderfully.

this was an amazing transfer of knowledge

Awesome! Thank you for the video!

Hi Kenji! Followed your recipe for Christmas and it was a huge success. First time we've done a whole chicken by ourselves and it was perfect. Thank you so much for the work that you do ❤ Merry Xmas from our brazilian family in the Netherlands to yours!

Kenji is the man

The greatest cooking channel on the internet.

Kenji, could you do a gift guide for a person who loves to cook?

For a couple years I watched every video as they were released. Somewhere along the way I stopped. Well, I’m back baby!! Great video!

Looks so good!

First off, Kenji you have heavily influenced my cooking and made me enjoy the world of cooking and putting smiles on the faces of friends and family. I will be purchasing your cookbook soon! Thank you! Could we set a bed of mirapoix underneath the chicken and use the fats to make gravy as well after the roasting process?

Thank you, Kenji.

I've been tried to tackle roast chicken for a while. FYI the books are phenomenal !!!

I've been roasting chickens for maybe 10 years and I thought I had my routine down pat but this video will add several new steps to it and I think the change will be permanent.

Very helpful video. Thank you.

YES! Thank you for this!

my favorite cooking videos

Kenji such a likable dude man. Great video on this often poorly made bird!

Exellent guide thanks

I followed this technique to the letter and probably made the most perfect roast chicken of my life. I used garlic salt + pepper for the initial seasoning and that was sufficient. Next time I’ll try adding something else (paprika, tandoori seasoning) but I’m not sure if those spices will end up getting burnt , so I might just dust the chicken with them around the 75% mark. Thanks a lot Kenji. Your step by step instructions were easy and the results were excellent.

I love that you posted this a little before @FrenchGuyCooking posts his rotisserie chicken series.

Thanks Kenji!

Looks delicious!

Hi Kenji, recipe looks amazing and can’t wait to try it as is. Do you think the various roasting techniques would pair nicely with a buttermilk brined chicken as well?

An excellent and different technique for roasting a yard bird!

Hey Kenji! Love your content! I learn so much from you! I tried many roasted chicken recipes but I am intrigued to try this one! Thank you for your marvellous content! *Edit I just finished watching and Kenji I agree with you, properly cooked chicken breast is phenomenal!

I dig the camera angles mixed with the old camera angles (the chef pov)!

Man you're genius chef

Every night is pizza night is so wonderful! Grabbed it as a gift and im so excited to make the pizza recipe with the recipient ^.^

excellent video

Love all the vids, Kenji. I watch them religiously. One thing: check your frame on the tripod or mounted camera shot; I think you thought you had more headroom than you did. Keep up the great work !

Thanks for this.

Thank You

Immediately went and added that Combustion Inc thermometer to my Christmas wish list! Never thought I’d get this excited about something like a thermometer….

Dang! I gotta try this, great idea!

Great video! How about a video on the roasted potatoes next?

Really loving your wok and food lab books! Thanks for all the in depth learning. Curious what model toaster oven is that? I see a number of different sizes on the breville website.

Kenji! I’m your biggest fan. Would love to see your rendition of Peking duck. A dish I am so intimidated by, but I know for sure you would do an amazing job showing us the way ❤

Thank you for validating the importance of Chef treats! Confession time: no oyster makes it to the table when I prep a whole chicken lol. Great video! Do you have a recommendation for a really good in-oven probe thermometer? I looked at the Combustion you mentioned, but $200 is a hell of a price point.

just made this for dinner just now and followed the instructions aside from forgetting to poke my knife at the bottom, making holes, basting before going in the oven, and overshooting the temperature a little bit coz i don't own a wireless probe yet, but still fantastic when stuffed with lemon. helps a little more that i used the pan juice which had paprika from my paprika cabbage to got with butter and cream. it's my wife's new favourite

gravy recipe coming next I hope! best part of a roast chicken

Thank you Kenji!!!!! I’m gonna get my chicky salted and on a rack tonight!

Kenny you never disappoint and you are an inspiration. Thank you for being you

You're my favorite cooking channel because you show elevated cooking in a realistic kitchen. Many of your viewers would have a similar set up so your recipes and techniques aren't intimidating to want to try.

Way to fire KLO! This will be the next Go To for all roast chickens! Perfect!!

Great vid as always. I can't seem to get the roast chicker right no matter what I try. That's probably at least in part, because all the chicken I can get are 100% water cooled. What is the knife you have been using in the recent vids?

Adam Ragusea did this very same technique a couple of years ago and I’ve been using it ever since. Glad more chefs are coming around to the idea…

Finally someone who, as you call it, names the oyster. That is the tastiest part of the chicken, and yes, it can be eaten as a chef's treat. In the Netherlands we call it the ham. Too few chefs mention this. I have been a poulterer for 13 years and have eaten quite a few hams. My compliments.

@7:20. 🤣 I’m going to add this phrase to my everyday lexicon.

what is the thermometer called. Never knew we finally made kitchen technology fit for 2023...preditceve time to temp. love it.

I use one. I put piece of parchment paper under and running up the side to prevent sticking. Dutch oven also is easier to prop chicken on side and reduces splatter in oven. Radiates heat well but recommend heat it on the stovetop to start.

By coincidence I had a salted chicken in my fridge that I was going to spatchcock and cook when you 'dropped' this video. I usually roast mine in a large skillet over a few layers of sliced potatoes that I prep with mandolin. As the chicken roasts it releases its fat down over the potatoes and gives them a good roast as well. I decided to try this whole roast instead and it worked fantastic. I simply roasted the cut up cubed potatoes separately in the fat rendered as you suggested. Both dishes have the same flavor profile, but this was a great method for roasting the bird whole, which is sometimes wanted. How am I still learning new ways to roast poultry after 40 years cooking? BTW, you look amazing! Assuming you didn't have an illness, your videos from 7 months ago, and then 3 months ago (you seem to have a break in between), show such a difference. If you can share any diet tips, I'd appreciate it. Struggling with my love of food at the moment. Lastly, thank you for recommending Harold McGee's book, 'On Food and Cooking.' Just received, and am really enjoying. (I'm in a rambling mood tonight ).

Great vid my man….a star you are. But how do you reheat the chicken later? Cover it? What temp in oven? thanks again.

Hey Kenji what toaster oven are you using ? and what budget ones would you recommend ?

6 am upload times are nice for my wack sleeping schedule

Wholesome chicken cookery brother ❤

Great work! Whats the knife brand/model are you using at the end?

Is that an old Griswold skillet? This was a very informative video. Lots of great practical tips which home cooks can use. Have you tried this method while stuffing the chicken? Most sources recommend against it because of a danger the stuffing would not be cooked to a safe temperature. But I wonder if you could remove the stuffing and cook it some more in the oven?

Hi Kenji, thank you for your useful video! I raise heritage chickens on pasture, which means that they are about twice as old at butchery (16-20 weeks vs 8 weeks) and much more active. This means that the leg meat get a LOT more exercise during life and can make them trickier to cook. Do you have any thoughts on the modifications you might make to this method, if any, for cooking an older chicken?

The biggest tip I give anybody who is an average home cook. (Same as what Kenji says halfway through) when you roast a chicken or turkey, get the outside of the bird as dry as possible on the outside, and optimally, dry it out uncovered in the fridge. You get a very pretty brown bird by the time you are done.

Hey boss, always learn something when your name pops up. Even with content going back years!! A question I have, what suggestions would you have for a Rotisserie chicken? How much of this methodology would transfer over to that style of cooking? I have experimented with a few dry-brined birds (~2 pounders, 3-4 hours with and without sodium nitrite), finally going to leave one overnight to dry brine for the first time…. What else can I be doing with the skin, besides basting towards the end?

Love the vid! Have to ask though - got any tips for cleaning the smart oven after this? The bird was delicious but spattered grease all over the inside, and then since it was cooking at 425 it pretty much all burned onto the walls. Soap and water has no effect at all and now my kitchen smells like a fryer every time I use it.

the salting and leaving it for a day was a game changer for me back in the day

Just bought a rotisserie chicken from Publix a couple of days ago. Now I can make it at home.

@Kenji I have that same thermometer. I think when you were checking the temperatures of various areas you weren’t getting accurate (or fast) temps because you have to switch modes to “instant” by clearing the ‘cook to’ temperature. Also, love these simple cook at home videos.

Incredible video. But I was thinking, I rested a chicken before, and in 20 minutes it was definitely cold. I live in Buenos Aires, when the humidity stays at about 70% and easily gets to 90 95. Do you think that this is making the temp drop faster?

what toaster oven are you using? thanks! love your stuff

After using your turkey method of a pizza stone I will do whatever you tell me. Gonna make a chicken this weekend

Nothing better than chicken breast cooked properly!! 100% agree on that !!! Just stopped the video and bought a small chicken to roast..