| The key to understanding roasting is that every cookbook and Google result is lying to you. Roasting doesn't mean just putting something in the oven on high heat, the things you're roasting need to be far enough apart on the tray that there is space for air in between them. Otherwise you're steaming, not roasting. The point of roasting is to make the outside super crispy, while keeping the inside moist and chewy. E.g. how to roast chicken thighs: - Preheat cast iron pan in oven until the oven has been at 450 for at least 10 min. - Place four chicken thighs in the cast iron pan with a good amount of space in between, after tossing them in a gallon ziplock bag with olive oil, sea salt, and pepper. - Roast for 20 min at 450, then pour out excess fat. (If you don't do this, then again you're just steaming the chicken.) - Turn down oven to 400, and cook for another 25 - 30 min. You can apply the exact same technique to most vegetables and mushrooms, but understanding and nailing the principle is key. This recipe for roast maitake mushrooms also explains it well: https://foragerchef.com/simple-roasted-hen-of-the-woods/ |
When you get it out depends on preferred doneness. Medium rare, medium, well done. Most white meat is cooked well done.
Or you cook sous vide. Wherein, the Maillard reaction is to be done separately.
Chicken legs have to be seared first and then goes into the oven. And then rested. If you have seasonings, let it sit in marinade for 20 mts in the fridge and then 40-45 mts in a 425 deg oven.
While chickens and legs can also be brined for a crackling crispy skin but whole birds cook unevenly. Spatchcocked birds make for more even cooking.