How To Truss & Season A Simple & Juicy Roasted Chicken
Remove the giblets & neck. Wash & dry your chicken. Measure about 3 ft of butchers twine & slip under the legs.
1
Cross and pull downwards to bring the legs together.
2
Be sure to pull the twine tightly, so the legs stay close to the main part of the chicken while cooking!
3
Next, tuck the twine around the wings & turn the chicken over. Pull the twine tightly again.
4
Tie off the twine with a simple knot.
5
Trim the excess twine with a pair of kitchen shears.
6
Flip the chicken back over. It’s time to season! Sprinkle a generous amount of kosher salt all over the chicken.
7
The salt will season the meat & also help create that crispy chicken skin!
8
Now, some freshly ground pepper.
9
You want a good coating of seasoning all over the bird!
10
A generous sprinkling of fresh thyme finishes the chicken.
11
Get creative with your herbs! My favorite is fresh thyme, but rosemary, sage, & tarragon are also delicious!
12
Preheat your oven to 400F on convection, and place the chicken into a cast iron pan or oven safe skillet.
13
Bake for 45 minutes. Let rest for 5-10 minutes before serving. Remember to remove the twine first!
14
Serve with your favorite vegetable side dishes and a crisp white wine!
15
Butchers Twine
Kosher Salt
Ground Black Pepper
Fresh Thyme
3 pounds
Chicken - whole
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.