Perfect roasted chicken from Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman

  • whole chicken

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cheryl_htf5s1 on March 13, 2026

    Five stars for super-easy. Maybe not my favorite recipe although great for just getting a bird cooked.

  • SpatulaCity on December 05, 2023

    Made for a delicious chicken! Moist chicken through and through, with thin and crispy skin. Had a 5lb bird so cooked for an additional 20 min or so. Next time I’d try to dry brine the bird a day ahead so the salt could have time to penetrate the meat. But otherwise this was a winning method!

  • Fiona on May 04, 2013

    I've cooked a few chickens Ruhlman's way and they have turned out perfect with crisp skin and moist breast. I used to cook them at a much lower temp for much longer - never again. Because they cook so much quicker this way, I'm cooking whole chickens more often.

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Reviews about this recipe

  • Kate Cooks the Books

    Perfect Roasted Chicken really is. Perfect, that is. And like most perfect things, it shows a remarkable amount of restraint. And yet despite the apparent simplicity there is a lot going on.

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