Roast Chicken Adapted from Cook's Illustrated Spring Entertaining 2011 page 8 Wash chicken, pat dry. Loosen skin with fingers. Make four 1-inch cuts on back, poke 15-20 holes in fat deposits on top of breasts and thighs. prepare a rub. Mix: 3 tsp. salt 2 tsp. baking powder 1 tsp. black pepper Rub all over chicken. Slice a lemon into quarters lengthwise and stuff into chicken cavity. Roast at 400 until thickest part of breast is 160, thickest part of thigh is 175. Fish out and discard lemon. 5 lb. ~ 1:45