Sous vide is the best way to cook a whole chicken. You won’t have to worry that it’s underdone or raw in the middle and you won’t risk drying it out. This is the juiciest, most flavorful chicken you can make! Even better, you can sous vide it ahead of time and finish in the oven to serve. Sous vide makes serving a roasted chicken even easier.
Spatchcock your chicken by removing the back bone with very sharp kitchen shears or a pairing knife. Remove the neck, loose skin, and any organs and discard or save for stock. Pat the chicken dry thoroughly with paper towels.
When it’s done cooking, you can refrigerate to serve later or prepare it to serve immediately.
To finish, preheat your oven to 450 degrees F. Line a baking sheet with foil. Place the chicken on the lined baking sheet and cook for 15-20 minutes in preheated oven until skin is crispy and golden and chicken is heated through.