Classic Roast Chicken
The ideal roast chicken recipe doesn't call for many ingredients—just kosher salt and freshly ground pepper. The process is straightforward: season the chicken, then roast it at high heat until the skin is golden and crispy, and the meat remains juicy. This roast chicken is the perfect centerpiece for your holiday dinner and is a must-have recipe to keep in your repertoire.
Ingredients
- 1 (3 1/2- to 4-lb.) whole chicken
- 1 Tbsp. kosher salt
- 2 tsp. freshly ground black pepper
Instructions
- Remove chicken giblets. If desired, cut out and discard wishbone. Thoroughly pat chicken dry; generously season with salt and pepper, both inside and out. (If you have time, refrigerate uncovered at least 1 hour or up to overnight.)
- Preheat oven to 450°. Tie legs together with twine, if desired, and tuck wing tips under body of chicken.
- Arrange chicken breast side up in a roasting pan or large ovenproof skillet. Roast until juices run clear and an instant-read thermometer inserted into center of thigh registers 165°, 50 minutes to 1 hour.
- Baste chicken with pan juices. Tent with foil and let it rest 15 minutes. Transfer to a cutting board and carve.
Nutrition
Calories: 625kcalProtein: 54gFat: 44gSaturated Fat: 12gCholesterol: 217mgSodium: 992mgPotassium: 562mgCalcium: 37mgIron: 3mg
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