Roast chicken

Contributed by Preston Maring, MD

Roast chicken
The asparagus available at this week's market will have been harvested about 6:00 a.m. on Friday. Kiwis are done until next season. Over time, I have taken the advice of many cookbooks, articles and magazines on how best to roast a chicken. Some recipes require brining, trussing the bird, oiling it, flipping it over part way through, changing the temperature during cooking, and basting it all after having loosened the skin on the thigh and breast to stuff it with lemons, herbs, etc. Fortunately, a recent SF Chronicle article made it easy for people who work and cook. I roast two at once to have plenty of leftovers. Leave uneaten chicken on the carcass until ready to use. It will stay more moist. Look for an easy asparagus recipe next week.


  • (2) 4 to 4-1/2 lb roasting chickens (I think organic chickens taste better, but this is not evidence based)
  • Kosher salt


Preheat oven to 425°. It is important to let the oven preheat completely. Rinse and dry the chickens. Allow to air dry an additional 10' (note the correct use of ' for minutes this week. Dick Leavitt pointed out last week that I suggested cooking some things for a few seconds by using ".) Cut off excess fat from the body cavity opening. Do whatever you want with the neck and giblets. Rub the whole chicken with about 1/2 tsp kosher salt per pound including a little in the cavity. Roast them breast up for about 1 hour. If you have a meat thermometer, the temperature should be about 180° in the inner part of the thigh. Let the chickens sit for a few minutes before serving with vegetables and salad from our market.

Nutrition Information (per serving)