Laurence Jossel’s Roast Chicken

Laurence Jossel of Nopa will tell you not to make his grandma’s famous black and red chicken: charred on the outside and still raw in the middle. Here’s how to avoid that:

IMG_4518Take a 3 pound chicken and season it liberally with salt and lemon juice. Put it in the fridge overnight.

The next morning, stuff under the skin: chopped parsley, tarragon, garlic, lemon zest and olive oil.
Turn the oven up to 400 degrees, and bake for approximately 1 hour, or until the juices run clear when pierced with a knife. Now, here’s the important thing: It looks good enough to tear into right out of the oven, but don’t. Wait about 20 minutes. The juices, which are all agitated when it first comes out, chill out a bit as the chicken sits. Then when you cut into it, the juices stay where they belong – in the meat.