Wolfgang Puck's Roasted Chicken Recipe
Crispy, golden skin and juicy meat—that’s how roasted chicken should be!Letting the bird sit uncovered in the fridge for a few hours helps dry out the skin for the best texture.A mix of garlic, lemon, and rosemary infuses every bite with deep, savory goodness.Here’s a heads-up: I always use a roasting rack to keep the heat circulating evenly, so the skin crisps up all around.I’ve roasted this enough to know preheating the oven fully is non-negotiable for that crisp finish.
Servings: 4
Ingredients
- 1 Whole Chicken about 4 pounds
- 2 tbsp Olive Oil
- 1 tbsp Salt
- 2 tsp Black Pepper
- 2 tsp Rosemary chopped
- 2 tsp Sage chopped
Instructions
- Preheat your oven to 500°F to get it nice and hot, perfect for a crisp skin.
- Season your chicken well with salt and black pepper on both sides to bring out the flavors.
- Rub the entire chicken with olive oil and stuff the cavity with rosemary and sage for an aromatic boost.
- Heat a large sauté pan over medium-high heat with a small amount of olive oil.
- Sear each side of the chicken until it turns a beautiful golden brown.
- Transfer the chicken to the oven carefully and roast for about 15 minutes.
- Check if the juices run clear when the thickest part is pierced.