Roast Chicken with Lemon Oil

Salted the day before, roasted hot, finished with raw oil off the heat.

Serves 4. 1 hour 30 minutes, plus overnight.

Ingredients

• 1 whole chicken, about 4 lb
• 3 tbsp MOC Lemon Oil, plus 1 tbsp to finish
• 1 lemon, halved
• 1 head of garlic, halved across
• A few sprigs of thyme
• 1 tbsp sea salt
• Black pepper

Method

1. The day before: salt the bird inside and out and leave uncovered in the fridge. This is the single step that separates good roast chicken from ordinary.
2. Take it out an hour before cooking. Heat the oven to 425F.
3. Pat the skin completely dry. Rub with 3 tbsp MOC Lemon Oil and pepper.
4. Put the lemon, garlic and thyme in the cavity. Tie the legs.
5. Roast 60 to 75 minutes, until the thigh reads 165F.
6. Rest 15 minutes. Carve, then finish with the last tablespoon of oil over the cut meat.

Why it works

• Dry brining draws moisture out, dissolves salt into it, and pulls it back in seasoned. It also dries the skin, which is what lets it crisp.
• Finishing oil goes on after carving. An hour at 425F would destroy everything you paid for.
• Resting is not optional. Carved straight from the oven, the juice ends up on the board.