228 verified meals · exact temps · no life storiesManifesto
Back to the Top 20PRINT PACK // 1 SPECIMEN
YOUR SELECTION // PRINTABLE PDF // NO SIGNUP

Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

Build your own pack

Tick up to 40 of the 228 recipes. Each one prints as a page; the cover index rebuilds itself.

Presets
1 selected // 1 page
1 page // one recipe, no cover
Meal Instructions
Specimen #0125·OVEN·Easy

Simple Whole Roasted Chicken (Crispy-Skin, Juicy-Meat)

Overnight dry-brined whole chicken blasted at 425°F in cast iron until the thigh hits 165°F and the skin shatters like glass.

Cook temp
425°F
Total time
75m
REST
15m
Serves
4
PULL AT
165°F
Ingredients
4.5 lbs Whole Chicken — air-chilled preferred, giblets removed
1 tbsp Kosher Salt (Diamond Crystal)
1 tsp Baking Powder — aluminum-free
1 tsp Black Pepper — freshly cracked
1 tsp Garlic Powder — optional
4 sprigs Fresh Thyme — stuffed in cavity
Equipment
12-inch Cast-Iron Skillet or Roasting Pan
Wire Rack
Instant-Read Thermometer
Kitchen Twine (optional)
DirectionsGet to the point
1Rub chicken with 1 tbsp kosher salt + 1 tsp baking powder + 1 tsp pepper. Rest uncovered in fridge overnight.
2Pat dry, truss legs, and place breast-up on rack in cast-iron skillet.
3Roast 60 minutes at 425°F until thickest thigh hits 165°F internal.
4Rest 15 minutes tented with foil before carving to lock in juices.
Dad pro tip

Skip the butter-under-the-skin trick — it steams the skin from underneath and blocks crisping. A dry salt-and-baking-powder rub the night before does more than any butter compound ever will.

Kid adjustment

Carve the drumsticks off first and serve them whole — kids will destroy a drumstick faster than any breast slice.

Reheat

Slice leftover chicken and reheat in a 325°F oven covered with foil for 10 minutes. Add a splash of chicken broth to keep the meat juicy.

BASIS: Tested on 4.5 lb air-chilled whole chicken, dry-brined 18 hours, roasted on a wire rack in a 12-inch cast-iron skillet in a home electric oven.335 kcal · 38g protein · 0g carbs · 19g fat
USDA FoodData Central #171112
mealinstructions.com/recipes/oven-whole-roasted-chickenPage 1 of 1
Your Printable Recipe Pack | Meal Instructions