Step 1 of 16 · Weeknight Roast Chicken
What dinner looks like
What dinner looks like — step 1 of 16 in Weeknight Roast Chicken. You want brown, blistered skin that crackles when you tap it, breast meat that is opaque and juicy at 74°C / 165°F in the thickest part,…
Free food & cooking tip: What dinner looks like (step 1 of 16 from "Weeknight Roast Chicken").
You want brown, blistered skin that crackles when you tap it, breast meat that is opaque and juicy at 74°C / 165°F in the thickest part, thighs at about 80°C / 176°F near the joint, and vegetables that are browned on the cut faces, not grey and steamed. After a 15-minute rest the juices stay in the meat instead of running all over the board.
This is one 1.6–1.8 kg chicken, not a 2.5 kg Sunday project and not a tray of boneless breasts. If you have only cooked parts before, the whole bird is slower in the middle and faster on the wings. That is why you use a thermometer, not a timer printed on the bag.
2 more paragraphs in this tip — free with a Learnlyst account.
Create a free account to read the full tip
Unlock “What dinner looks like” plus daily tips. Guides and course pages stay public for search.
From the full photographed course
Weeknight Roast Chicken →This tip is one step — unlock all 16 steps inside Learnlyst.
More Food & Cooking tips
Ready for the full Learnlyst library?
Free account for daily tips · $9/mo or $79/yr for every course.