If you’re looking for a recipe that delivers a juicy, flavorful, and beautifully golden roasted chicken, this Perfect Ro ...

Let the bird sit, the salt working that magic of drawing the moisture out and then re-absorbing. You could even go as long as 72 hours, storing the salted chicken in the fridge.

Pat one 3–3½-lb. whole chicken dry with paper towels and sprinkle inside and out with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper.

Directions. Preheat oven to 450 degrees. In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined.