@thatdudecancook demonstrates his technique for the best roasted chicken by breaking it down into a crown and leg quarters. This method ensures perfectly juicy breast meat and fall-off-the-bone dark meat, cooked to their ideal separate temperatures.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Begin by butchering the chicken. First, make a V-cut at the neck cavity and scrape along the bone to remove the wishbone.
Next, remove the leg quarters by cutting the skin between the thigh and breast, popping the joint, and slicing through.
Remove the spine by slicing down along one side of it, then pulling it out. Reserve the spine for making stock.
You should now have three pieces: the chicken crown (breasts and wings attached) and two separate leg quarters.
Prepare the chicken crown by tucking the wings underneath the breasts.
Place all chicken pieces skin-side up. Drizzle with a light coating of olive oil and season generously with rosemary salt.
Place the chicken crown in one oven-safe pan and the leg quarters in a separate oven-safe pan.
Bake in a preheated oven at 400°F.
Roast the chicken crown for about 40 minutes, or until the internal temperature reaches 155°F. Remove from the oven.
Continue roasting the leg quarters until they reach an internal temperature of 190°F, then remove from the oven.
Let the chicken rest for a few minutes before carving and serving.
Full English Breakfast
30 min · Sonny Hurrell
Beef Stock
375 min · Sonny Hurrell
Salmon Temperature Guide
45 min · Sonny Hurrell
Glazed Lemon Cake Bars
45 min
Chocolate brownies
60 min
One Pot Chicken Chow Mein
30 min
Shrimp Flautas
40 min
Creamy French Onion Pasta
45 min
The Gia Mac and Cheese
10 min
Peanut Butter Banana Pudding with Candied Bacon
5 min
Espresso Martini Tiramisu
5 min
