The Secrets to Perfectly Juicy, Crispy Pan-Roasted Chicken | Scott Conant

Today I’m making my favorite version of roasted chicken, and there’s a little more technique to it than you might think. From drying and salting the chicken for 24 hours to deboning it and roasting it skin-side down in a very hot oven, every step has a purpose. I’ll show you how these techniques help create incredibly crispy skin, juicy meat and a beautifully even cook. And to finish it all off, I’m serving it with a bright basil chimichurri that brings everything together. If you take the time to do it right, I think this is one of the best ways to cook a chicken. 00:00 Intro 00:36 Why We Dry & Debone the Chicken 2:24 The Result of the Chicken Drying for 24 Hours 2:52 Breaking Down the Chicken 7:16 Why We Remove the Bones 8:00 Seasoning the Chicken 8:28 Why the Smoking Hot Pan 8:52 Pre-Heating the Oven 9:52 Adding the Chicken to the Pan 11:10 Putting the Chicken into the Oven 11:38 Making the Basil Chimichurri 13:53 Checking the Chicken in the Oven 14:17 Pulling the Chicken from the Oven 15:12 Plating the Chicken 16:21 Taste Test 16:27 Enjoying with the Crew! RECIPE Salted Half Chicken Yield 4 to 6 portions Ingredients: 1 whole organic chicken Kosher salt Method: Wash, clean and pat dry the chicken with paper towel. Season lightly with kosher salt all around, inside the cavity as well. Place on a wire rack breast side up and allow to air dry for 24 hours. Once dried, break chicken in half, length wise (leaving breast connected to the leg/thigh with the skin). Take each half and remove the breast plate and the bone from the leg and thigh but leaving the wing bone in. Heat the oven to 550°F. Brush skin side & flesh side of chicken with oil and season lightly with salt. Sear skin side down in a hot pan till skin starts to get a nice golden-brown sear. Place the pan in the oven and cook 90% of the way, skin side down, about 15-20 minutes. Flip chicken, and let it rest. (Use an instant read thermometer to make sure it reaches 165°F before serving.) Slice chicken breast in half-length wise and separate the leg and thigh. Arrange chicken on a plate and serve with basil chimichurri. Basil Chimichurri Makes 1 ½ cups Ingredients: 1 cup 940g) roughly chopped fresh basil 1 cup (50g) roughly chopped fresh flat-leaf parsley ¼ cup (35g) finely chopped red onion 1 cup (240ml) extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons kosher salt Method: Add all ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator for up to 1 day. Poultry Spice Ingredients 5 whole star anise 1 tsp whole cloves 1 tsp whole cumin seed 1½ tsp ground nutmeg (goes in last; it burns fast) Method: Toast the star anise and cloves. Put them in a small dry skillet over medium-low heat and shake the pan often until the cloves smell aromatic, about 2 minutes. Add the cumin. Add the cumin seed and keep shaking the pan until the cumin is aromatic too, under a minute. Add the nutmeg. Add the nutmeg and toss just long enough to warm it, a few seconds. Tip everything out of the pan onto a plate right away. Don’t let it burn; burnt spice turns bitter. Grind. Let the spices cool a minute, then grind them smooth in the spice grinder. Shake through a fine strainer if any hard bits of star anise remain. Store in a small airtight jar for up to 1 month. Follow me: SUBSCRIBE → https://www.youtube.com/@conantnyc?sub_confirmation=1 SHOP my favorite products → https://www.amazon.com/shop/screstaurants?ccs_id=ed6975a4-5182-4c3d-a9a9-4370d4ba57b5 TRY Martone Street tomato sauces → https://martonestreet.com FOLLOW FOR MORE: Facebook → https://www.instagram.com/conantnyc Instagram → https://www.facebook.com/conantnyc TikTok → https://www.tiktok.com/@conantnyc If you enjoyed this video, be sure to like, subscribe, and turn on notifications. I've got a lot more recipes, techniques, and stories from my years in professional kitchens coming your way. #ScottConant #PeaceLovePasta #Italian #Recipes